Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Ansorena, Diana; Montel, M.C.; Rokka, Mervi; Talon, Régine; Eerola, Susanna; Rizzo, A.; Raemaekers, Marc; Demeyer, Daniël

doi:10.1016/s0309-1740(01)00174-7

Cited by 105 publications

(70 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Rabie et al (2014) found that day 28 histamine in beef sausage was on the level of 31.24 mg/kg. The other author found a histamine level from 6.72 to 768 mg/kg in diff erent kinds of fermented meat products (Ansorena et al, 2002;Rabie et al, 2010;Şenöz et al, 2000). A higher (p < 0.05) concentration of tyramine was noted for salted (S, W) fermented beef 369.5 mg/kg and 437.50 mg/kg respectively compared with cured (62.60 mg/kg).…”

Section: Resultsmentioning

confidence: 92%

“…Some Lactobacillus and Enterococcus strains have been identifi ed as tyramine producers because of their tyrosine decarboxylating activity (Papavergou et al, 2012). A lower level of tyramine was found by other scientists (Ansorena et al, 2002;Rabie et al, 2010;Rabie et al, 2014). Shalaby (1996) proposed a tyramine level from 100 to 800 mg/kg and a histamine level from 50 to 100 mg/ kg as fermented products compatible with GMP.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. Material and methods. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2-and 36-month-old samples. Results. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were signifi cantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confi rmed the eff ectiveness of the fermentation process of acidifi cation on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confi rmed this fi nding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. Conclusion. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the fi rst stages of ageing and ensured the microbiological safety of the product not only in the fi rst stage of fermentation but also at the end of ageing (36 months).

show abstract

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…might have come from the raw materials used in the keropok lekor processing, such as minced fish and starch. Ansorena et al (2002) stated that the microorganisms responsible for the decarboxylation reactions might constitute parts of the natural population of the food. In addition, the contamination due to the handling process at this stage might also be responsible for the occurrence of these microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

M.A.R.

Zaiton

Bakar

et al. 2009

FSTR

View full text Add to dashboard Cite

Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/ 100g and 3.38 to 1.81 mg/ 100g, respectively. After cooling stage, the levels of TMA, putrescine, cadaverine and histamine in keropok lekor were increased significantly (p < 0.05). Putrescine, cadaverine and histamine level for all samples was found less than allowable level, which is 50 ppm. Bacteria forming putrescine, cadaverine and histamine reduced significantly (p < 0.05) after boiling stage and it was increased significantly (p < 0.05) after cooling stage. Before the boiling stage, microorganisms isolated producing putrescine, cadaverine and histamine were members of the family Enterobacteriaceae and also members of Staphylococcus, Pseudomonas and Micrococcus genera. Members of the genera Pseudomonas that produce biogenic amines were not found from keropok lekor after the boiling stage.

show abstract

“…As atividades descarboxilases não estão distribuídas amplamente entre as bactérias, no entanto, as bactérias láticas (Lactobacillus, Enterococcus, Carnobacterium, pediocossus, lactococcus e leuconostoc), as enterobactérias (Morganella, Hafnia, Klebsiella, Escherichia, Salmonella, Shigella), Pseudomonas e Staphylococcus, Micrococcoccus e kocuria, são descritos como capazes de produzir enzimas aminoácido-descarboxilases (PARENTE et al, 2001;ANSORENA et al, 2002;ERKKILÃ, 2001;SUZZI e GARDINI, 2003;MARINÉ-FONT, 2005;LAPA-GUIMARÃES, 2005;KALAČ, 2006;ÖNAL, 2007).…”

Section: Origem E Formação Das Aminasunclassified

“…Mariné-Font (2005) relata que não é fácil estabelecer uma correlação entre o conteúdo de aminas Aminas em alimentos 4 in natura e processados As aminas biogênicas têm sido descritas como naturalmente presentes nos alimentos in natura. Em alimentos processados via fermentação/maturação, tais como queijos, vinhos, cerveja e embutidos cárneos, a presença destes compostos tem sido descrita principalmente como resultado de ação das enzimas de microrganismos sobre aminoácidos específicos (EEROLA et al, 1997;TREVIÑO et al, 1997;ANSORENA et al, 2002;CÖISSON et al, 2004;LATORRE-MORATALLA et al, 2007;ÖNAL, 2007).…”

Section: Nomenclatura E Estrutura Químicaunclassified

Revisão:Aminas biogênicas em embutidos cárneos e em outros alimentos

Giroto¹,

Masson²,

Haracemiv³

2010

BJFT

View full text Add to dashboard Cite

ResumoAminas biogênicas são substâncias presentes naturalmente em muitos alimentos e são produzidas principalmente pela ação de microrganismos através de atividades aminoácido-descarboxilases. Utilizando-se de dados de diversas fontes, este trabalho teve como objetivo apresentar uma revisão sobre a presença destes compostos em alimentos e de forma particular em embutidos cárneos. Critérios de boas práticas de fabricação descritos por diversos autores indicam que são toleráveis níveis de 50-100 ppm de histamina, 100-200 ppm de tiramina e 30 ppm de feniletilamina, ou um total de aminas biogênicas de 100-200 ppm. Os dados obtidos indicam a existência de uma grande variabilidade na quantidade e concentração de diferentes aminas em alimentos in natura e em embutidos cárneos. O tratamento dos dados da literatura indicou que: 22,2% dos produtos atendem aos requisitos de boas práticas de fabricação em relação ao total de aminas biogênicas, todos os produtos atendem aos requisitos para histamina, 77,8% atendem aos requisitos para tiramina e 100% dos produtos atendem aos requisitos para feniletilamina. Todos os produtos apresentaram quantidades inferiores aos parâmetros descritos na literatura para os efeitos toxicológicos. Pesquisas para identificação de microrganismos aminoácido-descarboxilases negativos e outros fatores que reduzem a sua formação e acumulação é o principal mecanismo para o estabelecimento de medidas para melhorar a qualidade e segurança alimentar destes produtos. Palavras-chave: Aminas biogênicas; Embutidos cárneos; Qualidade; Segurança alimentar. SummaryBiogenic amines are compounds naturally present in many foods, and are produced mainly by the action of microrganisms through the activity of amino acid descarboxylases. Using the data from various sources, the aim of this work was to present a review on the presence of these compounds in foods and especially in sausages. The criteria of good manufacturing practices described by various authors indicate that levels of 50-100 ppm of histamine, 100-200 ppm of tyramine and 30 ppm of phenylethylamine, or a total of 100-200 ppm total biogenic amines, can be tolerated. The data obtained indicated considerable variability in the quantity and concentration of the different amines both in foods in natura and in sausages. The treatment of the data obtained from the literature indicated that: 22.2% of the products complied with the requirements of good manufacturing practices with respect to the total biogenic amines, all the products complied with the requirements for histamine, 77.8% for tyramine and 100% for phenylethylamine. All the products presented inferior quantities as compared to the parameters described in the literature for toxicological effects. Research for the identification of aminodescarboxylase negative microorganisms and other factors that reduce their formation and accumulation represent the main mechanism to establish measures to improve the quality and food safety of these products.

show abstract

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Cited by 105 publications

References 17 publications

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

Revisão:Aminas biogênicas em embutidos cárneos e em outros alimentos

Contact Info

Product

Resources

About