title: Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
abstract: Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30°C for 6h, and at 4 and -20°C for 2days. Formation of biogenic amines (cadaverine, putrescine, histamine and tyramine) was significantly higher in Nham processed from stored meat. Accumulation of these biogenic amines in Nham reduced significantly by the addition of Lactobacillus plantarum BCC 9546, a commercial Nham starter culture. The results highlight the importance of using fresh meat products and the inclusion of an appropriate starter culture to minimise the formation of biogenic amines during the process of Nham fermentation.
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Amonlaya
authors.initials: A
authors.lastname: Tosukhowong
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand. Electronic address: wonnop@biotec.or.th.
authors.forename: Wonnop
authors.initials: W
authors.lastname: Visessanguan
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Laphaslada
authors.initials: L
authors.lastname: Pumpuang
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Preenapha
authors.initials: P
authors.lastname: Tepkasikul
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Atikorn
authors.initials: A
authors.lastname: Panya
authors.affiliation: Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Ruud
authors.initials: R
authors.lastname: Valyasevi
keywords: Biogenic amines; Fermented pork sausage; Meat quality; Nham