title: Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
abstract: The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time--but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.
authors.affiliation: Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, P- 2781-901 Oeiras, Portugal.
authors.forename: Mohamed A
authors.initials: MA
authors.lastname: Rabie
authors.forename: Cidalia
authors.initials: C
authors.lastname: Peres
authors.forename: F Xavier
authors.initials: FX
authors.lastname: Malcata
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002103:Cadaverine / Q000032:analysis; D002417:Cattle; D003890:Desiccation; D005285:Fermentation; D005511:Food Handling; D059022:Food Safety; D061353:Food Storage; D006632:Histamine / Q000032:analysis*; D006736:Horses; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D011700:Putrescine / Q000032:analysis*; D012034:Refrigeration; D013696:Temperature; D014422:Turkeys; D014439:Tyramine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D006632:Histamine; D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine
keywords: Biogenic amines; Dried sausage; Fermented sausage; Food control; Food safety; Free amino acids