REDUCTION OF BIOGENIC AMINES PRODUCTION IN CHILLED MINCED MEAT USING ANTIMICROBIAL SEASONINGS

In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned unseasoned minced beef during chilling storage at 3±1°C over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion soy sauce, lactic acid, lemon juice. Biogenic concentrations samples analyzed by HPLC. Sensory assessment was acceptable with good scores for meat samples. The total amount increased significantly as period increased. most abundant amine cadaverine followed putrescine, histamine, tyramine. However, less compared to samples, smallest increase observed mince treated juice, powder. Concurrently, exhibited lower aerobic bacterial, Enterobacteriaceae, Staphylococcus counts their equivalents. These results suggest that addition antimicrobial seasonings processing could improve quality provide a safer product.