Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina |
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Affiliation: | 1. University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia |
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Abstract: | The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production. |
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Keywords: | traditional sausage vasoactive biogenic amines |
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