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.