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Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.

Author(s) : BOVER-CID S., IZQUIERDO-PULIDO M., VIDAL-CAROU M. C.

Type of article: Article

Summary

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15 °C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at -20 °C (treatment A) and at 4 °C (treatment B), respectively. Raw materials of treatment A maintained high hygienic quality and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during ripening. Sausages of treatment A showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, treatment-B sausages had earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of treatment-A sausages. Other biogenic amines, and histamine were also produced in treatment-B sausages. No significant modification on the amine contents was observed during the storage of treatment-A sausages at either temperature. Greater changes occurred in treatment-B sausages stored at 15 °C than in those stored at 4 °C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentration.

Details

  • Original title: Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
  • Record ID : 2001-2313
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 11
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

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