Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages

The effect of the hygienic status of raw materials on biogenic amine produc tion during ripening and storage (at 4 and 15 degreesC) of fermented sausag es was studied. Two portions of fresh lean and back fat pork were stored fo r 5 days at -20 degreesC (treatment A) and at 4 degreesC (treatment B), res pectively. Raw materials of treatment A maintained their hygienic quality h igh and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/k g, indicating poorer hygienic quality. The quality of raw materials influen ced the composition and the concentration of biogenic amines produced durin g the ripening sausages. Sausages of treatment A (A-sausages) showed a larg e accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and muc h greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogen ic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH o f B-sausages might have favored the decarboxylase activity of microorganism s. Biogenic amine contents of sausages during storage depended on the raw m aterials used and storage temperature. No significant modification on the a mine contents was observed during the storage of A-sausages at either tempe rature. Greater changes occurred in B-sausages stored at 15<degrees>C than in those stored at 4 degreesC. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.