Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton
HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun
1.College of Food and Wine, Ningxia University, Yinchuan 750021, China; 2.Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3.Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China
Abstract：Trimethylamine and dimethylamine are typical volatile amines produced during the spoilage of fresh meat, which are the precursors of carcinogenic nitrosamines and have the potential to characterize the freshness of meat. In order to evaluate the feasibility of using trimethylamine and dimethylamine to characterize the freshness of chilled mutton, the changes in the contents of trimethylamine and dimethylamine and the freshness indices such as color, total viable count (TVC), total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substance (TBARs) value were investigated in the Longissimus dorsi of sheep packaged in polypropylene and stored at (0.0 ± 0.5) ℃ and the packaging, and the correlation between them was analyzed. The results demonstrated that the color parameters, TVC and TVB-N content showed an increasing trend with storage time indicating a decrease in meat freshness. Under the condition of sealed packaging at (0.0 ± 0.5) ℃, the shelf life of chilled mutton was about 17 d. The contents of trimethylamine in both the meat and packaging were significantly positively correlated with the TVC, TVB-N and TBARs values (P < 0.05), and the correlation coefficients were 0.86, 0.75 and 0.74 for the meat and 0.92, 0.96 and 0.95 for the packaging, respectively. The contents of dimethylamine were slightly correlated with the three freshness indices, and the correlation coefficients were ?0.85, ?0.58 and ?0.60 for the meat and 0.90, 0.74 and 0.65 for the packaging, respectively. The findings show the potential of trimethylamine and dimethylamine for the characterization of the freshness of chilled mutton. Compared with the dimethylamine content in the packaging, the trimethylamine content shows higher correlation coefficients with the freshness indexes, and thus can be used as a gaseous marker to characterize the freshness of chilled mutton.
霍霞飞，张德权，苏媛媛，古明辉，陈 丽，李少博，王 卫，郑晓春. 三甲胺和二甲胺表征冷鲜羊肉新鲜度[J]. 肉类研究, 2022, 36(7): 13-19.
HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun. Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton. Meat Research, 2022, 36(7): 13-19.
2022, Vol. 36 
