title: Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
abstract: This paper compares some important parameters and the free amino acid and biogenic amine contents of cured industrial and homemade meat products. To this aim, industrial and homemade "soppressata" and "salsiccia", typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher level of free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrial products is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free amino acid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated that appreciable differences exist between homemade and industrial sausages.
authors.affiliation: Department of Pharmaceutical Science, University of Calabria, Arcavacata di Rende (CS), Italy.
authors.forename: Antonella
authors.initials: A
authors.lastname: Leggio
authors.forename: Emilia L
authors.initials: EL
authors.lastname: Belsito
authors.forename: Rosaria
authors.initials: R
authors.lastname: De Marco
authors.forename: Maria L
authors.initials: ML
authors.lastname: Di Gioia
authors.forename: Angelo
authors.initials: A
authors.lastname: Liguori
authors.forename: Carlo
authors.initials: C
authors.lastname: Siciliano
authors.forename: Mariagiovanna
authors.initials: M
authors.lastname: Spinella
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis / Q000378:metabolism; D004032:Diet / Q000208:ethnology; D004044:Dietary Proteins / Q000032:analysis; D005190:Family / Q000208:ethnology; D005285:Fermentation; D005520:Food Preservatives / Q000494:pharmacology; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D007558:Italy; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008462:Meat-Packing Industry; D010376:Pediococcus / Q000187:drug effects / Q000378:metabolism; D011700:Putrescine / Q000032:analysis / Q000378:metabolism; D013210:Staphylococcus / Q000187:drug effects / Q000378:metabolism; D034421:Sus scrofa; D014439:Tyramine / Q000032:analysis / Q000378:metabolism
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D004044:Dietary Proteins; D005520:Food Preservatives; D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine