Development of Biogenic Amines during the Ripening of Italian Dry Sausages
Source: Journal of Food Protection®, Number 1, January 2010, pp. 4-202 , pp. 114-118(5)
Abstract:The effect of modification of different chemical and microbiological parameters and the production of biogenic amines (histamine, cadaverine, putrescine, and tyramine) was examined during ripening of various types of typical Italian dry sausages (salami). Water activity decreased from 0.97 to 0.87, and pH reached the lowest value between the 13th and the 20th day of the ripening period, and then increased. Putrescine (up to 122.7 mg/kg) and tyramine (up to 105.9 mg/kg) mean levels showed dominance in comparison with cadaverine (up to 26.1 mg/kg) and histamine (up to 6.2 mg/kg) mean values in all sausage types. The highest putrescine and tyramine concentrations were observed in salami with the largest diameters. This comparative study suggests a good correlation between microbial behavior and amine evolution, particularly tyramine and putrescine, in dry sausage production.
Document Type: Research Article
Affiliations: 1: Department of Zootechnical Sciences and Food Inspection, Faculty of Veterinary Medicine, University of Naples "Federico II," Via F. Delpino, 1 80137 Naples, Italy 2: Department of Animal and Food Health, Istituto Superiore di Sanità, V. le Regina Elena, 299-00161 Rome, Italy
Publication date: January 1, 2010
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