EFFECT OF POTASSIUM SORBATE ON DEVELOPMENT OF BIOGENIC-AMINES DURING SAUSAGE FERMENTATION

Different concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a sligh t decrease in bacterial counts during aging period of fermented sausag es. No differences in bacterial counts could be observed between treat ment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbat e was used in concentration up to 0.06%. Histamine, tryptamine and phe nylethylamine concentrations increased, then decreased in the later st age of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Stati stical analyses proved that there was a positive relation between tota l biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TEA and potassium sorbate concentration was found. The interrelationship between the concentrat ion of TEA and the two factors (aging period and potassium sorbate con centration) with higher determination coefficient (R(2) = 0.94) was gi ven.