Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere |
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| Authors: | Roberto González-Tenorio Beatriz Fonseca Irma Caro Ana Fernández-Diez Victor Kuri Sergio Soto Javier Mateo |
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| Affiliation: | 1. Institute of Agricultural and Livestock Sciences, Universidad Autónoma del Estado de Hidalgo, Av. Universidad s/n Km 1 Rancho Universitario CP. 43600. Tulancingo, Hidalgo, Mexico;2. Department of Food Hygiene and Technology, University of León, Campus Vegazana s/n, 24007 León, Spain;3. Food, Health and Nutrition, School of Biomedical and Biological Sciences, University of Plymouth, Drake Circus, Plymouth PL4 8AA, United Kingdom |
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| Abstract: | Two raw sausages were prepared: a soft and a dry-ripened one, both by local traditional and industrial manufacturing practices. Sausages were packaged under a CO2/N2 atmosphere at different targeted activity water (aw) values: 0.96 and 0.92 (soft sausages) and 0.88 and 0.82 (dry-ripened sausages). Sausages were then stored at 5 °C for 42 days or at 12 °C for 240 days (soft and a dry-ripened sausages, respectively). The time-related changes in dominant microbiota, pH and biogenic amine contents during storage were determined. Tyramine was the most abundant biogenic amine in all the sausages. Biogenic amine levels were higher in dry-ripened sausages than in soft sausages at packaging. However, during refrigerated storage soft sausages were fermented and the levels of biogenic amines increased (P < 0.05). At the end of storage, traditional soft sausages with 0.96 aw presented comparable levels of biogenic amines to traditional dry-ripened sausages. |
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| Keywords: | Tyramine Fermented meat Sausage storage Chorizo Sausage packaging |
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