Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar

The effect of sugar omission on biogenic amine contents of slightly ferment ed sausages during ripening and storage was evaluated. Two batches of spont aneously fermented sausages were produced with and without sugars in two di fferent trials at pilot-plant scale. Ripened sausages were stored at 4 and 19 degreesC for a further 29 days. Tyramine and cadaverine were the main am ines formed during ripening, their contents being significantly higher in b atches without sugar. High counts of LAB and Enterobacteriaceae could be as sociated with the production of tyramine and cadaverine, respectively. The occurrence of putrescine depended on the trial and batch. Sausages without sugar contained more putrescine than those with sugar in trial 1, but this was not repeated in trial 2, in which a high production of agmatine occurre d. Tryptamine and phenylethylamine were only detected in the later stages o f ripening, their contents also being higher in sausages without sugar. Bio genic amine contents generally rose during storage at 19 degreesC, the incr ease being especially important for cadaverine and tyramine in sausages wit hout sugar. Levels of spermidine and spermine remained constant during ripe ning and decreased slightly during storage. Sugar omission is not recommend ed because it might increase biogenic amine accumulation during the manufac ture and storage of slightly fermented sausages. (C) 2000 Elsevier Science Ltd. All rights reserved.