Biogenic amines as freshness index of meat and fish in an innovative packaging system.

Biogenic amines (BAs) are basic nitrogenous compounds present in living organisms and, hence, in foods (C. Ruiz-Capillas et al., 2004). They are produced by decarboxylation of free aminoacids, by amination or transamination of aldehydes and ketones, by normal cellular metabolism of tissues. Due to the importance of their toxicological aspects, BAs are considered an important indicator of freshness and quality of food. Fresh food as meat and fish, that are known for their high nutritional values, contain significant levels of BAs. For enhancing the shelf life of these perishable foods, various packaging systems were developed during years by researchers and food industries. In particular, active packaging (AP) is an innovative concept in which the package, the food and the internal environment interact among them to enhance the shelf-life and sensory properties of wrapped food (Suppakul et al., 2003). Natural extracts and essential oils of plants are extraordinary sources of bioactive molecules mixtures having important antioxidant and antimicrobial actions. The aim of this work was to develop a new packaging system that, incorporating essential oils such as those of rosemary (Rosmarinus officinalis) and lemon (Citrus limon), enhances the shelf life of fresh foods as meat and fish by inhibiting the growth of BAs during storage. BAs were analyzed by using HPLC-DAD and HPLC-MS methods developed in our lab. The level of BAs in food, stored in the new AP system at 4°C for 1 week, was monitored after 2, 4, 7 days in comparison with the same food wrapped in a non-AP system. A significant growth inhibition of BAs was observed for all monitored period. Other chemical and microbiological parameters of food freshness as color, pH, hexanal (marker of lipidic oxidation) and selected groups of microorganisms were monitored during this time. Results confirmed the positive action of new packaging for enhancing the shelf life of analyzed food. References C. Ruiz-Capillas, F. Jimènez-Colmenero. 2004. Biogenic amines in meat and meat products. Crit. Rev. Food Sci. 44:489-499. P. Suppakul, J. Miltz, K. Sonneveld, S.W. Bigger. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J. Food Sci. 68 (2): 408-42