S. Eerola et al., BIOGENIC-AMINES IN DRY SAUSAGES DURING SHELF-LIFE STORAGE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(5), 1997, pp. 351-355
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.