The change of FAA and BAs in meat during storage and the identification of corruption marker

Objective: To confirm the possibility of protein degradation product to be a corruption marker of meat.Methods: Semi micro kjeldahl apparatus, amino acid analyzer and high performance liquid chromatography were applied to determine total volatile basic nitrogen ( TVB- N) , free amino acids and biogenic amines of meat during storage process.Results: With the increased of storage time, the levels of some of the free amino acids ( lysine, tyrosine, arginine) levels occured in varying degrees of degradation, but the volatile basic nitrogen and putrescine, cadaverine and buttermilk amine content presented varying degrees of rise.Took TVB- N value as a reference of extent of corruption, Pearson correlation coefficients of each indicator were performed to obtain the correlation coefficient between each indicator and TVB-N value.Conclusions: It could be concluded that putrescine and tyramine could be meat corruption marker at room temperature logistics conditions; tyramine and putrescine could be pig leg muscle corruption marker and tyramine and cadaverine could be cattle neck muscles corruption marker in cold chain logistics conditions.