Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (6): 1180-1189.doi: 10.3864/j.issn.0578-1752.2014.06.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Relationship Between Color Parameters and Free Amino Acids and Biogenic Amines of Sliced Cooked Cured Beef Ham

 SUN  Wei-Qing-1, ZHOU  Guang-Hong-2, XU  Xing-Lian-2   

  1. 1、College of Life Science, Yangtze University, Jingzhou 434023, Hubei;
    2、Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095
  • Received:2013-09-04 Online:2014-03-15 Published:2014-01-03

RichHTML

2

PDF

644

Cited

1

Abstract: 【Objective】Discoloration during storage is a key problem that limits the shelf-life of cooked cured meats. The purpose of the experiment is to study the relationship of color parameters and amino acids and biogenic amines of sliced cooked cured beef ham (SCCBH), to reveal the effects of the nitrogen compounds in meat products on the stability of the heme pigment and apparent color, in the hope of providing theoretical guidances for color protection of this type of products. 【Method】Color parameters, free amino acids and biological amines of SCCH during storage were examined and factor analysis was used to explain the effect of free amino acids and biogenic amines on the color parameters. Principal component analysis (PCA) was used to extract the principal factor. Varimax orthogonal rotation with Kaiser normalization method was adopted in data analysis. 【Result】Eight kinds of biogenic amines and 16 kinds of free amino acids were detected in this experiment. Biological amines showed no significant changes during storage, while, threonine (Thr), valine (Val), methionine (Met), lysine (Lys) and arginine (Arg) changed significantly. The factor analysis results showed that the ?rst principal factor (F1) explained 45.72% of the total variation, and the second (F2) explained 21.52%. F1 was a concentrated reflection of color changes of SCCBH during storage, especially of the redness (a*), Chroma (C) and pigment NO-Heme (NH), and nitrogen compounds directly affecting the apparent color. F2 was mainly expressed the information of the hue and of the nitrogen compounds indirectly affecting apparent redness through the hue (H) or yellowness (b*), these nitrogen compounds mainly contained acidic and alkaline free amino acids. Tyramine (TYR) and spermine (SPM) significantly affected the stability of heme pigment and apparent color of SCCBH, which were shown by a high factor loading value (0.98) in F1. Further, TYR and SPM negatively correlated with the color parameters of SCCBH. Tryptamine (TRY) could keep the NH stable and improve the redness of SCCBH due to the higher factor loading (0.78) in F1 and a significant positive correlation with redness and NH. Threonine and histidine (His) were significantly positively related with redness of SCCBH. Valine, tyrosine (Tyr), methionine and leucine (Leu) had a significant negative correlation with the redness. In addition, glycine (Gly) also had a negative correlation with the redness, but its effect on the apparent color was relatively weak due to its low factor loading in F1. Proline (Pro) had a higher loading (0.78) in F1 and notably related with all of the color parameters, so it affected the color stability apparently. The effect of Pro on the lightness (L*) and yellowness was greater than on the redness just because the correlation coefficients with lightness and yellowness were much higher than it was with redness. Phenylalanine (Phe), lysine and arginine indirectly affected the redness through the lightness and yellowness on the basis of the facts that the three amino acids having high factor loadings in F2 (the factor loadings of Phe, Lys and Arg in F2 were 0.90, 0.94, and 0.97, respectively) significantly related with lightness and hue. The factor loading of glutamate (Glu) in F1 was relatively higher (0.61), which was significantly related to the yellowness and lightness but no effect on redness.【Conclusion】The content and form of the free amino acids and biogenic amines in the meat matrix significantly affected the color stability. This effect might be influenced by matrix pH changing, the combination and competition with porphyrin iron.

Key words: sliced cooked cured beef ham , color , free amino acids , biogenic amines , factor analysis

[1]Sherbeck J A, Wulf D M, Morgan J B, Tatum J D, Smith G C, Williams S N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties. Journal of Food Science, 1995, 60(2): 250-252.

[2]Sun W Q, Zhang Y J, Zhou G H, Xu X L, Peng Z Q. Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage. Journal of Muscle Food, 2010, 21(4): 722-737.

[3]Mercier Y, Gatellier P, Renerre M. Relationships between lipid and protein oxidation in different beef muscles. In Proceedings of 41st ICoMST. San Antonio, USA. 1995: 562-564.

[4]Batifoulier F, Mercier Y, Gatellier P, Renerre M. Influence of vitamin E on lipid and protein oxidation induced by H2O2- activated MetMb in microsomal membranes from turkey muscle. Meat Science, 2002, 61(4): 389-395.

[5]Estévez M, Cava R. Lipid and protein oxidation, release of iron from heme molecule and color deterioration during refrigerated storage of liver pâté. Meat Science, 2004, 68(4): 551-558.

[6]Haak L, Raes K, Smet K, Claeys E, Paelinck H, De Smet S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork. Meat Science, 2006, 74(3): 476-486.

[7]Haak L, Raes K, Van D S, Desmet S. Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration. Meat Science, 2008, 78(3): 239-247.

[8]Ahn D U, Maurer A J. Poultry meat color: kinds of heme pigments and concentrations of the ligands. Poultry Science, 1990, 69: 157-165.

[9]Sun W Q, Zhou G H, Xu X L, Peng Z Q. Studies on the structure and oxidation properties of extracted cooked cured-meat pigment by four spectra. Food Chemistry, 2009, 115(2): 596-601.

[10]Dymicky M, Fox J B, Wasserman A E. Color formation in cooked model and meat systems with organic and inorganic compounds. Journal of Food Science, 1975, 40(2): 306-309.

[11]Hornsey H C. The colour of cooked cured pork III.*-Distribution and Relationship of Pigments, pH and Cysteine. Journal of the Science of Food and Agriculture, 1959, 10(2): 114-124.

[12]Dineen N M, Kerry J P, Lynch P B, Buckley D J, Morrissey P A, Arendt E K. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the color and oxidative stability of cooked hams. Meat Science, 2000, 55(4): 475-482.

[13]Hornsey H C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. Journal of Science and Food Agriculture, 1956, 7(8): 534-540.

[14]Silvina F, Yolanda S, Graciela V, Concepción A M, Guillermo O, Fidel T. Characterization of muscle sarcoplasmic and myo- fibrillar protein hydrolysis caused by Lactobacillus plantarum. Applied and Environment Microbiology, 1999, 65(8): 3540-3546.

[15]Vinci G, Antonelli M L. Biogenic amines: quality index of freshness in red and white meat. Food Control, 2002, 13(8): 519-524.

[16]Alberto M R, Arena M E, Mancade Nadra M C. A comparative survey of two analytical methods for identification and quantification of biogenic amines. Food control, 2002, 13(2): 125-129.

[17]Estévez M, Ventanas S, Cava R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté. Meat Science, 2006, 74(2): 396-403.

[18]Kalac P. Biologically active polyamines in beef, pork and meat products: A review. Meat Science, 2006, 73(1): 1-11.

[19]José M L, Sidonia M, Inmaculada F, Javier C. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Meat Science, 2007, 77(2): 287-293.

[20]Nakamura M, Wada Y, Saway H, Kawabata T. Polyamine content in fresh and processed pork. Journal of Food Science, 1979, 44(2): 515-523.

[21]Ping H, Guanghong Z, Xinglian X, Chunbao L, Yanqing H. Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16s rDNA-DGGE. Food Control, 2009, 20(2): 99-104.

[22]Brink B T, Damink C, Joosten H M L J, Huis V J H J. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 1990, 11(1): 73-84.

[23]马丽珍，孙卫青，戴瑞彤. 低温杀菌后的五香羊肉在贮存过程中的微生物变化. 中国农业科学, 2004, 37(12): 1995-1999.

Ma L Z, Sun W Q, Dai R T. Microbial changes during the storage of the low-temperature sterilized spiced mutton. Scientia Agricultura Sinica, 2004, 37(12): 1995-1999. (in Chinese)

[24]Rivas B D L, Ruiz-Capillas C, Carrascosa A V, Curiel J A, Jiménez-Colmenero F, Muñoz R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage. Meat Science, 2008, 80(2): 272-277.

[25]Ruiz-Capillas C, Carballo J, Jimenez Colmenero F. Biogenic amines in pressurized vacuum packaged cooked sliced ham under different chilled storage conditions. Meat Science, 2007, 75(3): 397-405.

[26]Shalaby A R. Significance of biogenic amines to food safety and human health. Food Research International, 1996, 29(7): 675-690.

[27]Lu S L, Xu X L, Shu R H, Zhou G H, Meng Y, Sun Y M, Chen Y P, Wang P. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages, Jounal of Food Science, 2010, 75(6): 366-372.

[28]Silla S M H. Biogenic amines: their importance in foods. International Journal of Food Microbiology, 1996, 29(2-3): 213-231.

[29]Lu S L, Xu X L, Zhou G H, Zhu Z Y, Meng Y, Sun Y M. Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 2010, 21(4): 444-449.

[30]Gill C O, McGinnis J C, Bryant J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants. International Journal of Food Microbiology, 1998, 42(3): 175-184.

[31]Nadon C A, Ismond M A H, Holley R. Biogenic amines in vacuum- packaged and carbon dioxide-controlled atmosphere packaged fresh pork stored at -1.5℃. Journal of Food Protection, 2001, 64(2): 220-227.

[32]Moret S, Smela D, Populin T, Conte L S. A survey on free biogenic amine content of fresh and preserved vegetables. Food Chemistry, 2005, 89(3): 355-361.

[33]尤新. 氨基酸和糖类的美拉德反应—开发新风味剂和食品抗氧化剂的新途径. 食品工业科技, 2004, (7): 138-139.

You X. Maillard reaction of amino acid and carbohydrate—A new way of developing flavor and antioxidant. Science and Technology of Food Industry, 2004, (7): 138-139. (in Chinese)

[34]Zhao J, Xiong Y L. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution. Journal of Food Science, 2012, 77(7): 811-817.

[35]Coïsson J D, Cerutti C, Travaglia F, Arlorio M. Production of biogenic amines in "Salamini italiani alla cacciatora PDO". Meat Science, 2004, 67 (2): 343-349.
[1] YANG LiJuan, CHEN SiYu, ZHAO Wei, ZHU Ling, GUO Lei, MA LiNa, MA RuiMin, ZHANG Juan. Whole-Genome Resequencing Reveals the Genetic Mechanisms Underlying Feather Coloration in Jingyuan Chicken [J]. Scientia Agricultura Sinica, 2026, 59(6): 1348-1360.
[2] LI XinYi, LI JiaNing, YANG WenPing, XIA Qing, HUO YingRui, HAO ShiHang, HUANG TingMiao, REN YongKang, CHEN Jie, GAO ZhiQiang, YANG ZhenPing. Effects of Post-Anthesis Foliar Zinc Application on Zinc Nutrition in Colored-Grain Wheat [J]. Scientia Agricultura Sinica, 2026, 59(3): 515-527.
[3] ZHANG YiRu, HAN Xue, YAO XinJie, FENG Jun, WEI AiLi, LI WenChao, ZHANG Bin, HAN YuanHuai, LI HongYing. Integrated Multi-Omics Elucidates the Pigmentation Dynamics During Post-Harvest Maturation in Foxtail Millet (Setaria italica) [J]. Scientia Agricultura Sinica, 2025, 58(9): 1702-1718.
[4] WANG AiDong, LI RuiJie, FENG XiangQian, HONG WeiYuan, LI ZiQiu, ZHANG XiaoGuo, WANG DanYing, CHEN Song. Multi-Angle Imaging and Machine Learning Approaches for Accurate Rice Leaf Area Estimation [J]. Scientia Agricultura Sinica, 2025, 58(9): 1719-1734.
[5] LI XinYu, HOU MingYu, CUI ShunLi, LIU YingRu, LI XiuKun, LIU LiFeng. Construction of Near Infrared Spectrometry Model for Flavonoids Content of Peanut with Red and Black Testa [J]. Scientia Agricultura Sinica, 2025, 58(7): 1284-1295.
[6] TANG Yu, LEI BiXin, WANG ChuanWei, YAN XuanTao, WANG Hao, ZHENG Jie, ZHANG WenJing, MA ShangYu, HUANG ZhengLai, FAN YongHui. Response Mechanism of Anthocyanin Accumulation in Colored Wheat to Post-Anthesis High Temperature Stress [J]. Scientia Agricultura Sinica, 2025, 58(6): 1083-1101.
[7] SONG Yan, CHAI MingTang, LI WangCheng, SUN LiYing, Wulianen Saiernu, DU TianZe. A Method for Estimating Water-Salinity Information of Soil Surface Using RGB and Texture Features [J]. Scientia Agricultura Sinica, 2025, 58(6): 1159-1172.
[8] SUN Ping, ZHU WenCan, LIN XianRui, WU JiaQi, CAO YiWen, CHEN ChenFei, WANG Yi, ZHU JianXi, JIA HuiJuan, QIAN MinJie, SHEN JianSheng. Effects of Rainy and Low Light Conditions on Coloration and Flavonoid Accumulation in Peach Peel Based on Metabolomic and Transcriptomic Analyses [J]. Scientia Agricultura Sinica, 2025, 58(6): 1173-1194.
[9] WEI ChenXi, DONG ShanRong, WANG XiaoMan, LUO JianRang. Analysis of Red Color Leaf Traits in Tree Peony Based on Leaf Color Phenotypes and Anthocyanin Accumulation Characteristics [J]. Scientia Agricultura Sinica, 2025, 58(23): 5046-5056.
[10] FENG Fan, JIANG XingRui, WANG LingYun, ZHANG YongGang, LI AiHua, TAO YongSheng. The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment [J]. Scientia Agricultura Sinica, 2024, 57(8): 1592-1605.
[11] ZHOU XinYan, CHEN SiYu, WEI YuFei, ZHU Yu, FENG JunQian, DING DianCao, LU GuiFeng, YANG ShangDong. Characteristics of Endophytic Microbial Community Structures in Stems Between Hylocereus undatus and H. polyrhizus [J]. Scientia Agricultura Sinica, 2024, 57(2): 416-428.
[12] WANG JianFeng, HAN YuQi, WANG Kai, ZHAO Man, LI JiXin, FENG LiDan, ZHANG Bo, ZHAO Yong, JIANG YuMei. Influence of Pre-Harvest Application of Benzothiadiazole on Color and Aroma of Cabernet Gernischt Grapes During Fruit Development [J]. Scientia Agricultura Sinica, 2024, 57(19): 3870-3893.
[13] GUO RongKun, DONG NingGuang, NONG HuiLan, WANG Han, TENG WeiChao, MENG JiaXin. Targeted Metabolomics-Based Analysis of Peel Color Differences Between Yellow and Red Hawthorn [J]. Scientia Agricultura Sinica, 2024, 57(12): 2439-2453.
[14] SHI HaoLei, CAO HongXia, ZHANG WeiJie, ZHU Shan, HE ZiJian, ZHANG Ze. Leaf Area Index Inversion of Cotton Based on Drone Multi-Spectral and Multiple Growth Stages [J]. Scientia Agricultura Sinica, 2024, 57(1): 80-95.
[15] WU SiHui, ZHU HuanHuan, ZHANG JunWei, BAO ManZhu, ZHANG Jie. Determination and Analysis of Flavonoids Metabolites in Different Colors Cultivars and Blooming Stages of Prunus mume [J]. Scientia Agricultura Sinica, 2023, 56(9): 1760-1774.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备09089781号-30
Copyright 2018 © Editorial office of Scientia Agricultura Sinica
Tel: 86-010-82106279    E-mail: zgnykx@mail.caas.net.cn
Supported by Beijing Magtech Co.Ltd