title: Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics.
abstract: The study determined the content of biogenic amines in dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain, in 4, 8 and 16 month-old samples. Cadaverine, putrescine and tryptamine levels showed a time-dependent increase during ageing. Histamine and spermidine were not detected. Spermine which was present at very low concentrations, tended to decrease. Cadaverine and tryptamine were the main biogenic amines at the end of the ageing period with average values of 39.6 mg/kg and 49.2 mg/kg respectively. The results were within the values reported for other dry-cured meat products and below the suggested toxic levels. The pH of samples increased significantly (p<0.05) with ageing time. The a(w) values decreased significantly (p<0.05) during ageing, with a mean value of 0.953±0.007 for samples aged for 4 months, and 0.852±0.007 for samples aged for 16-months.
authors.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Lublin, Poland. joanna.stadnik@up.lublin.pl
authors.forename: Joanna
authors.initials: J
authors.lastname: Stadnik
authors.forename: Zbigniew J
authors.initials: ZJ
authors.lastname: Dolatowski
mesh_terms: D000588:Amines; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D007780:Lacticaseibacillus casei; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D019936:Probiotics; D034421:Sus scrofa
chemical_list: D000588:Amines; D001679:Biogenic Amines