title: Influence of packaging conditions on biogenic amines and fatty acids evolution during 15months storage of a typical spreadable salami ('Nduja).
abstract: The study evaluated the fatty acids and the biogenic amines (BAs) in 'Nduja of Spilinga stored in different packaging materials (i.e. natural casing under vacuum, glass jar, aluminum tube and OVTENE®) during 15months of shelf-life. Raw materials and pepper mixture were analysed as well. BAs concentrations increased with time, tyramine (TYR), putrescine (PUT) and cadaverine (CAD) were the most abundant. BAs in natural casing were always higher than those found in glass jar, aluminum tube and OVTENE®. Total fatty acids were characterized by higher level of unsaturated fatty acid that decreased with time (glass jar>natural casing under vacuum>aluminum tube>OVTENE®). The reduction of PUFA is the consequence of the increase of peroxides and carbonyls reacting with amino acids to form BAs. This was confirmed by Pearson's correlation matrices implying that lipid oxidation processes were in some way linked to the chemical production of BAs.
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Monica Rosa
authors.initials: MR
authors.lastname: Loizzo
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: U Gianfranco
authors.initials: UG
authors.lastname: Spizzirri
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Bonesi
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Rosa
authors.initials: R
authors.lastname: Tundis
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Nevio
authors.initials: N
authors.lastname: Picci
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy. Electronic address: donatella.restuccia@unical.it.
authors.forename: Donatella
authors.initials: D
authors.lastname: Restuccia
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage; D008461:Meat Products / Q000032:analysis*; D014618:Vacuum
chemical_list: D001679:Biogenic Amines; D005227:Fatty Acids
keywords: Biogenic amines; Cadaverine hydrochloride (PubChem CID: 5351467); Fatty acids; Food quality; Food safety; Linoleic acid (PubChem CID: 5280450); Oleic acid (PubChem CID: 445639); Packaging; Palmitic acid (PubChem CID: 985); Palmitoleic acid (PubChem CID: 445638); Putrescine dihydrochloride (PubChem CID: 9532); Putrescine hydrochloride (PubChem CID: 1045); Spermine (PubChem CID: 1103); Stearic acid (PubChem CID: 5281); Tyramine hydrochloride (PubChem CID: 66449); ‘Nduja of Spilinga