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Influence de la qualité sanitaire des matières premières sur la production d'amines lors de la maturation et de l'entreposage de saucisses sèches fermentées.

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

Auteurs : BOVER-CID S., IZQUIERDO-PULIDO M., VIDAL-CAROU M. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
  • Identifiant de la fiche : 2001-2313
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 11
  • Date d'édition : 11/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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