Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

“…The pH was equal for all batches throughout the course of the experiment, and approached a value of 4.90 after 28 days of storage. The values determined N -neck; B -back; L -leg corresponded to those described in the literature (Komprda et al 2004(Komprda et al , 2009. The values of water activity in the sausage mixture were the highest in the samples containing L adipose tissue.…”

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

“…This trend can be attributed to the lower acidity of small diameter sausages, which reduces the role of decarboxylase as a cell protective mechanism against low environmental pH . In addition, also the lower a w of these sausages can be a further hurdle, which can limit tyramine accumulation …”

Levels of biogenic amines in retail market fermented meat products

“…Average concentrations of 187 and 176 mg/kg were also found by Ansonera et al (2002) in fermented sausages produced in Italy and South Belgium, respectively. Sausages produced in Northern European countries, such as Finland (88 mg/kg), Denmark (54 mg/kg) and Norway (<20 mg/kg) were found to contain less TYM, probably due to the use of bacterial starter cultures with limited tyrosine decarboxylating activity (Ansonera et al, 2002;Eerola et al, 1998;Komprda et al 2009). TYM formation during fermented sausage production is mainly linked to the tyrosine decarboxylating activity of various fermenting or contaminant lactic acid bacteria including several Lactobacillus and Enterococcus strains which may be present in them (Bover-Cid & Holzapfel, 1999;Bover-Cid, Hugas, IzquierdoPulido, & Vidal-Carou, 2001a;Guerrini, Mangani, Franci, & Vincenzini, 2007;Masson et al, 1996).…”

“…They are mainly produced in foods by the action of microbial decarboxylases on available free amino acids with the exception of physiological amines (spermidine, spermine). In fermented sausages, the microorganisms responsible for the decarboxylation reactions may either be introduced as starter cultures (González-Fernández, Santos, Jaime, & Rovira, 2003;Hernández-Jover, Izquierdo-Pulido, Veciana-Nogués, Mariné-Font, & Vidal-Carou, 1997a;Komprda, Sládková, & Dohnal, 2009) or may constitute part of the contaminating microflora occurring in them (Ansonera et al, 2002). Moreover, high protein content of raw materials, long ripening periods, extended proteolysis, pH decrease and other processing conditions of fermented sausages favour the accumulation of BA in them (Suzzi & Gardini, 2003).…”