Table 5. Effect of marination with black currant juice on biogenic amines in pork belly during storage
BAs (μg/g) | Treatment | Storage days (d) | SEM | Significance |
0 | 5 | 10 | T | S | T×S |
PUT | RPB | 0.56Ab | 7.19Ab | 63.33Ac | 0.010 | **** | **** | **** |
PBB | 0.50Bb | 0.44Ba | 21.11Bb | 0.009 | | | |
SEM | 0.007 | 0.361 | 1.152 | | | | |
CAD | RPB | 0.00Aa | 59.70Ab | 98.28Ac | 0.030 | **** | **** | **** |
PBB | 0.00Aa | 12.91Ba | 58.34Bc | 0.098 | | | |
SEM | 0.000 | 1.805 | 1.991 | | | | |
HIM | RPB | 0.00Ab | 0.00Ab | 1.45Ab | 0.088 | **** | * | * |
PBB | 0.00Aa | 0.00Aa | 1.12Ab | 0.023 | | | |
SEM | 0.000 | 0.000 | 0.093 | | | | |
TYM | RPB | 5.23Aa | 50.22Aa | 76.68Ab | 0.205 | **** | **** | **** |
PBB | 5.18Ab | 15.51Ba | 68.08Bb | 0.036 | | | |
SEM | 0.064 | 1.747 | 1.501 | | | | |
SPD | RPB | 3.33Ab | 3.49Ac | 2.99Bc | 0.051 | **** | ns | *** |
PBB | 3.10Bc | 3.52Ab | 3.32Ac | 0.017 | | | |
SEM | 0.029 | 0.069 | 0.042 | | | | |
Total BAs | RPB | 9.11Ab | 120.59Ab | 242.73Ab | 0.274 | **** | **** | **** |
PBB | 8.78Ac | 32.37Ba | 151.96Bb | 0.202 | | | |
SEM | 0.088 | 3.938 | 4.655 | | | | |
Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
p<0.05
p<0.001
p<0.0001.
BA, biogenic amine; T, treatment; S, storage day; T×S, treatment×storage day; PUT, putrescine; ns, not significantly; RPB, raw pork belly; PBB, pork belly marinated with black currant juice.