title: Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
abstract: Two raw sausages were prepared: a soft and a dry-ripened one, both by local traditional and industrial manufacturing practices. Sausages were packaged under a CO2/N2 atmosphere at different targeted activity water (aw) values: 0.96 and 0.92 (soft sausages) and 0.88 and 0.82 (dry-ripened sausages). Sausages were then stored at 5 °C for 42 days or at 12 °C for 240 days (soft and a dry-ripened sausages, respectively). The time-related changes in dominant microbiota, pH and biogenic amine contents during storage were determined. Tyramine was the most abundant biogenic amine in all the sausages. Biogenic amine levels were higher in dry-ripened sausages than in soft sausages at packaging. However, during refrigerated storage soft sausages were fermented and the levels of biogenic amines increased (P<0.05). At the end of storage, traditional soft sausages with 0.96 aw presented comparable levels of biogenic amines to traditional dry-ripened sausages.
authors.affiliation: Institute of Agricultural and Livestock Sciences, Universidad Autónoma del Estado de Hidalgo, Av. Universidad s/n Km 1 Rancho Universitario CP. 43600. Tulancingo, Hidalgo, Mexico.
authors.forename: Roberto
authors.initials: R
authors.lastname: González-Tenorio
authors.forename: Beatriz
authors.initials: B
authors.lastname: Fonseca
authors.forename: Irma
authors.initials: I
authors.lastname: Caro
authors.forename: Ana
authors.initials: A
authors.lastname: Fernández-Diez
authors.forename: Victor
authors.initials: V
authors.lastname: Kuri
authors.forename: Sergio
authors.initials: S
authors.lastname: Soto
authors.forename: Javier
authors.initials: J
authors.lastname: Mateo
mesh_terms: D000818:Animals; D001272:Atmosphere; D001679:Biogenic Amines / Q000032:analysis*; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D008837:Micrococcus / Q000254:growth & development / Q000302:isolation & purification; D013210:Staphylococcus / Q000254:growth & development / Q000302:isolation & purification; D013552:Swine; D013696:Temperature; D014439:Tyramine / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D014867:Water; D014439:Tyramine