BIOGENIC-AMINES IN DRY SAUSAGES DURING SHELF-LIFE STORAGE

The formation of biogenic amines in dry sausages after ripening was st udied. Four batches of dry sausages were provided by a manufacturer af ter slicing and vacuum-packaging and were stored at +4 degrees C and 10 degrees C. Biogenic amines (tyramine, histamine, tryptamine, phenyl ethylamine, putrescine, cadaverine, spermine and spermidine) were anal ysed 4 times during the 58-day storage time. Dry sausages were also ev aluated according to their sensory acceptability, pH values and conten ts of thiobarbituric acid and volatile nitrosamines. Tyramine and putr escine were formed during the storage period and differences between b atches were detected. The sensory quality remained acceptable througho ut the trial. The slight decrease in sensory scores during the storage time could not been explained either by increased tyramine and putres cine levels or by other chemical parameters. The results of this study demonstrate that contamination by amine-producing bacteria and/or ami ne formation can also occur after the fermentation process of dry saus ages.