Levels of biogenic amines in retail market fermented meat products

Papavergou, Ekaterini J.; Savvaidis, Ioannis N.; Ambrosiadis, Ioannis

doi:10.1016/j.foodchem.2012.07.049

Cited by 74 publications

(46 citation statements)

References 28 publications

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“…Concerning tryptamine and b-phenylethylamine, both biogenic amines of bacterial origin, usually low levels are reported (Papavergou, Savvaidis, & Ambrosiadis, 2012), which was confirmed in our study. Despite the changes in the concentrations of these two biogenic amines throughout ripening, opposite evolution patterns could be observed in products containing 6% salt.…”

Section: Biogenic Aminessupporting

confidence: 90%

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

et al. 2017

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a b s t r a c tMeat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg kg À1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers' health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists.

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Section: Biogenic Aminessupporting

confidence: 90%

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

et al. 2017

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“…The cadaverine concentration in other fermented meat products ranged from 0 to 690 mg/kg especially in fuet. chorizo and saucissons (Papavergou et al, 2012;Suzzi and Gardini, 2003). Finally, spermine, spermidine and agmantine were not detected in any of the study samples (Table 4).…”

Section: Resultsmentioning

confidence: 87%

“…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). 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).…”

Section: Resultsmentioning

confidence: 99%

“…Rabie et al (2010) reported that BA contents in Egyptian fermented meats ranged from 277 to even 5815 mg/kg within 30 days of storage. Papavergou et al (2012) noted the concentration of this BA ranging from 0 to 505 mg/kg. Similar putrescine concentrations (159.4 mg/kg) were found in spontaneously fermented sausages produced in Italy compared with beef marinated in acid whey (139.50 mg/kg).…”

Section: Resultsmentioning

confidence: 99%

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

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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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).

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“…Previous studies had already reported the prevalence of tyramine and cadaverine over other exogenous biogenic amines (Latorre-Moratalla et al, 2008;Lu et al, 2010;Papavergou, Savvaidis, & Ambrosiadis, 2012). Interestingly, relative higher contents of tryptamine, corresponding to nearly 30% of total biogenic amines content, were detected in regular-salt sausages.…”

Section: Tpamentioning

confidence: 85%

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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Levels of biogenic amines in retail market fermented meat products

Cited by 74 publications

References 28 publications

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

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

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

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