Table 10. Effect of calamansi pulp extract on biogenic amines of pork patty during storage at 4°C
BAs (μg/g) | Treatment | Storage days (d) | SEM |
1 | 3 | 5 | 7 |
PUT | Control | 4.80Ca | 4.47Cbc | 5.98Ba | 4.05Cc | 0.132 |
0.2PCPE | 6.85Bb | 7.01Bb | 9.73Aa | 7.50Bb | 0.271 |
0.4PCPE | 10.91Aa | 9.82Aa | 10.75Aa | 10.85Aa | 0.444 |
SEM | 0.190 | 0.181 | 0.506 | 0.242 | |
CAD | Control | 3.82Aa | 3.09ABa | 2.28b | 3.71Aa | 0.166 |
0.2PCPE | 4.01Aa | 3.26Ab | 2.83b | 2.01Bc | 0.139 |
0.4PCPE | 3.39Ba | 2.44Bb | 2.62b | 2.25Bb | 0.141 |
SEM | 0.065 | 0.176 | 0.167 | 0.161 | |
HIM | Control | 6.30Ac | 10.52Ab | 14.04Aa | 10.99Cb | 0.383 |
0.2PCPE | 3.90Cd | 7.71Bc | 9.87Bb | 16.26Aa | 0.369 |
0.4PCPE | 5.66Bc | 8.81ABb | 9.93Bb | 14.64Ba | 0.490 |
SEM | 0.066 | 0.519 | 0.571 | 0.314 | |
TYM | Control | 4.49c | 14.25Ab | 41.24Aa | 43.18Aa | 0.546 |
0.2PCPE | 3.82d | 5.13Bc | 16.21Bb | 32.29Ba | 0.251 |
0.4PCPE | 4.29b | 4.85Bb | 6.53Ca | 6.85Ca | 0.167 |
SEM | 0.189 | 0.228 | 0.269 | 0.599 | |
SPD | Control | 1.23a | 1.08Bb | 0.76Bc | 1.14ABab | 0.026 |
0.2PCPE | 1.34a | 1.24Aa | 1.17Aa | 0.95Bb | 0.041 |
0.4PCPE | 1.50a | 1.34Aa | 1.45Aa | 1.26Aa | 0.097 |
SEM | 0.075 | 0.025 | 0.086 | 0.046 | |
Total BAs | Control | 20.64Bc | 33.40Ab | 64.30Aa | 63.06Aa | 0.894 |
0.2PCPE | 19.94Bd | 24.35Cc | 39.80Bb | 59.00Ba | 0.425 |
0.4PCPE | 25.75Ac | 27.26Bc | 31.27Cb | 35.85Ca | 0.481 |
SEM | 0.227 | 0.649 | 0.393 | 0.994 | |
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.
BAs, biogenic amines; PUT, putrescine; CAD, cadaverine; HIM, histamine; TYM, tyramine; SPD, spermidine; 0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.