title: Development of biogenic amines during the ripening of Italian dry sausages.
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.
authors.affiliation: Department of Zootechnical Sciences and Food Inspection, Faculty of Veterinary Medicine, University of Naples "Federico II," Via F. Delpino, 1 80137 Naples, Italy.
authors.forename: Aniello
authors.initials: A
authors.lastname: Anastasio
authors.forename: Rosa
authors.initials: R
authors.lastname: Draisci
authors.forename: Tiziana
authors.initials: T
authors.lastname: Pepe
authors.forename: Raffaelina
authors.initials: R
authors.lastname: Mercogliano
authors.forename: Fernanda Delli
authors.initials: FD
authors.lastname: Quadri
authors.forename: Giovanni
authors.initials: G
authors.lastname: Luppi
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Cortesi
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000096:biosynthesis*; D002103:Cadaverine / Q000032:analysis / Q000096:biosynthesis; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D006632:Histamine / Q000032:analysis / Q000096:biosynthesis; D006801:Humans; D007558:Italy; D008461:Meat Products / Q000032:analysis*; D011700:Putrescine / Q000032:analysis / Q000096:biosynthesis; D013552:Swine; D014439:Tyramine / Q000032:analysis / Q000096:biosynthesis; D014867:Water / Q000378:metabolism
chemical_list: D001679:Biogenic Amines; D014867:Water; D006632:Histamine; D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine