The Effect of GDL-induced pH Decrease on the Formation of Biogenic Amines in Meat

Abstract

The effect of pH on the formation of biogenic amines has mainly been studied in broths in which pH has been fixed before incubation. However, in the fermentation of dry sausage, pH quite rapidly decreases from the initial value to a certain level. In this study glucono-delta-lactone (GDL) was used to decrease pH in meat, Six minced meat samples were each divided into three portions (A–C): 0% (A), 0.5% (B), or 1.0% (C) of GDL was added and the samples were incubated at 20–22°C for 7 d. The amounts of biogenic amines (histamine, tyramine, putrescine, cadaverine, phenylethylamine, tryptamine, spermine, and spermidine) as well as pH, water activity, and the bacterial counts of lactic acid bacteria, fecal streptococci, coliforms, and total plate count were measured. Addition of GDL resulted in a significant decrease in pH and in the levels of histamine and putrescine as well as in the levels of fecal streptococci, coliforms, and total plate counts. Of 87 fecal streptococci, seven Enterococcus faecalis strains produced tyramine. All the coliforms and related strains isolated from violet red bile agar produced tyramine, putrescine, and cadaverine on agar plates. However, the proportion of histamine-positive strains of these strains, especially Hafnia alvei, increased from 0 to 57% during the incubation. The rate and level of pH decrease clearly affected amine formation in meat, indicating that the levels of, e.g., histamine produced could be decreased by optimizing the pH decrease during fermentation. Addition of GDL facilitates study of the effect of pH decrease without interactions between the starter culture and contaminant flora.

Dry fermented buffalo sausage with sage oil extract: Safety and quality

“…This sharp decrease is important due to the inhibition of undesired bacteria, the rate of conversion of color and the formation of desired flavor in dry fermented sausage (Luke, 1994). Maijala et al,(1993b) and Bover-Cid et al,(2001) reported that a sharp rapid decrease in pH caused by amine-negative starter cultures can largely prevent biogenic amine accumulation in sausage and reduce the growth of amine-positive microorganisms. A correlation between biogenic amine production and the decrease in pH in sausage caused by lactic fermentation has been proven .…”

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

“…2a); conversely, said increase was dramatically lower in irradiated sausages. The aforementioned levels may pose a public health risk: in fact, the toxic limits for histamine lie in 40-100 mg/kg DW , and contents above 50 mg/kgDW may cause poisoning, whereas, tyramine contents over 100 mg/kgDW may cause migraine (Maijala et al 1993). On the other hand, putrescine and cadaverine were the major BAs found in non-irradiated Egyptian Fig.…”

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

“…This different behaviour could be ascribed to the presence of the LAB presence in the starter culture; in fact, several species of lactobacilli have been shown to have capability of inhibiting the growth of many organisms involved in food spoilage by decreasing the pH values of the fermented products (Suzzi and Gardini, 2003). Accordingly, a rapid and sharp reduction in pH in the sausage samples is known to reduce the growth of the amine-positive microorganisms, particularly Enterobacteriaceae (Maijala et al, 1993;Bover-Cid et al, 2001). The…”

“…Enterobacteriaceae presence is an important factor in control of the histamine, cadaverine and putrescine formation in the fermented sausages (Maijala et al, 1993;Suzzi and Gardini, 2003;Kaban and Kaya, 2006). Aksu and Kaya (2004) and Gençcelep et al (2007) reported that Enterobacteriaceae counts were found to be lower than <2.00 log cfu/g in sucuk on the 3 rd day.…”