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 Biochemical changes in alternative poultry meat during refrigerated storage Alterações bioquímicas em carne de aves alternativas durante o armazenamento em refrigeração 

R. bras. Ci. Vet., v. 19, n. 3, p. 195-200, set./dez. 2012

César Aquiles Lázaro de la Torre,* Carlos Adam Conte-Júnior,** Anna Carolina Vilhena da Cruz Silva Canto,* Maria Lucia Guerra Monteiro,* Bruno Reis Carneiro da Costa Lima,* Eliane Teixeira Mársico,** Sergio Borges Mano,** Robson Maia Franco** 

Abstract The aim of this study was evaluated the physical and chemical changes in ive types of alternative poultry meat keep at refrigerated conditions (4±1°C) during 18 days. For this purpose, breast meat of conventional, organic and free-range chicken, duck and quail were purchase from markets of Niteroi city (Rio de Janeiro, Brazil). Levels of pH, thiobarbituric acid reactive substances (TBARS) and biogenic amines (cadaverine and putrescine) were determinate. Statistic evaluation was performed using analyze of variance and Tukey test. The results showed a gradual and proportional increment of pH values (between 5.5 and 6.5) in all poultry meats during the storage time; an increment of TBARS values in the irst days of storage, remaining stables to the end of experiment. A signiicant increment of putrescine values was observed after the sixth day remaining stable in conventional chicken and quail until the end of experiment while signiicant reduction was observed in the rest of poultry meats. Finally, only conventional and organic chicken and quail showed a gradual increment during storage time. In conclusion, signiicant biochemical changes was observed during the storage time being that pH, cadaverine and putrescine values could be parameters using like deterioration indicators for these products. 

Keywords: biogenic amines, chicken, duck, pH, quail, quality, TBARS.