Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Komprda, T.; Smělá, Dana; Pechova, Pavla; Kalhotka, Libor; Štencl, Jiří; Klejdus, Bořivoj

doi:10.1016/j.meatsci.2004.01.003

Cited by 113 publications

(73 citation statements)

References 17 publications

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“…A similar decline in BA formation at the end of the storage period was also discovered in Azetao cheese (Pinho et al 2001). An increase in the content of biogenic amines during the first three to four months of storage can be expected with a view to previous works (Komprda et al 2004). …”

Section: Biogenic Amine and Polyamine Contentssupporting

confidence: 73%

“…Their gross values generally fall within a range of tens to hundreds of mg/kg (Standara et al 1994;Coïsson et al 2004;Komprda et al 2004). The hygienic quality of raw meat, selection of ingredients, checks on the period of storage and temperature are all important factors from the aspect of preventing the formation of biogenic amines in fermented meat products.…”

Section: Biogenic Amine and Polyamine Contentsmentioning

confidence: 99%

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Effect of storage temperature on the quality of dry fermented sausage Poličan

Kameník¹,

Saláková²,

Bořilová³

et al. 2012

Czech J. Food Sci.

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Kameník J., Saláková A., Bořilová G., Pavlík Z., Standarová E., Steinhauser L. (2012): Effect of storage temperature on the quality of dry fermented sausage Poličan. Czech J. Food Sci., 30: 293-301.The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical differences P ≤ 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15°C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.

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Section: Biogenic Amine and Polyamine Contentssupporting

confidence: 73%

Section: Biogenic Amine and Polyamine Contentsmentioning

confidence: 99%

Effect of storage temperature on the quality of dry fermented sausage Poličan

Kameník¹,

Saláková²,

Bořilová³

et al. 2012

Czech J. Food Sci.

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“…non-BA producer strains could dominate and avoid the presence of high contents of BA in meat products. Several authors have reported the important role of starter cultures in decreasing the content in biogenic amines [47,48,[122][123][124][125][126].…”

Section: Detection Of Strains Producers Of Biogenic Aminesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…In our opinion, these results cannot be explained by the existing microbiota. The formation of biogenic amines in sausages is dependent on the interaction of numerous factors (pH, calibre, seasoning, etc), which due to their complexity are not yet fully understood (Bover-Cid, Schoppen, Izquierdo-Pulido, & Vidal-Carou, 1999;Ikonić et al, 2013;Komprda et al, 2004;Lorenzo, Martinez, Franco, & Carballo, 2007;Suzzi & Gardini, 2003). Furthermore, the consumption of biogenic amines as nitrogen source is usually pointed out as the main cause for their decline (Bover-Cid, Izquierdo-Pulido, & Vidal-Carou, 2001;Roseiro et al, 2010).…”

Section: Tpamentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

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Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Cited by 113 publications

References 17 publications

Effect of storage temperature on the quality of dry fermented sausage Poličan

Effect of storage temperature on the quality of dry fermented sausage Poličan

The Use of Starter Cultures in Traditional Meat Products

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

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