Development of biogenic amines during the ripening of Italian dry sausages.
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.
Anastasio
Aniello
A
Department of Zootechnical Sciences and Food Inspection, Faculty of Veterinary Medicine, University of Naples "Federico II," Via F. Delpino, 1 80137 Naples, Italy.
Draisci
Rosa
R
Pepe
Tiziana
T
Mercogliano
Raffaelina
R
Quadri
Fernanda Delli
FD
Luppi
Giovanni
G
Cortesi
Maria Luisa
ML
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
D001679:Biogenic Amines; D014867:Water; D006632:Histamine; D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine