Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials |
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| Authors: | RllTTA MAIJALA SUSANNA EEROLA SATU LIEVONEN PAULI HILL TIMO HIRVI |
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| Affiliation: | Author Maijala is with the Dept. of Food Hygiene and Authors Eerola and Hirvi are with the Dept. of Chemistry, National Veterinary and Food Research Institute, Hämeentie 57, PO Box 368, SF-00231, Helsinki, Finland. Author Lievonen is with the Institute of Applied Chemistry &Microbiology, P.O. Box 27 (Viikki, Food Chemistry), SF-00710, Univ. of Helsinki, and Author Hill is with the College of Veterinary Medicine, SF-00581 Helsinki, Finland. Address inquiries to Dr. Susanna Eerola. |
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| Abstract: | Raw materials affect formation of biogenic amines in dry sausages. Effects of thawing time of raw materials and amine-negative starter culture on amine formation were studied on a pilot scale. The levels of biogenic amines, precursor amino acids, pH, water activity, and microbial counts were measured. Use of starter culture significantly decreased levels of histamine, tyramine and cadaverine formed. The effect of thawing time on formation of biogenic amines was dependent on the use of starter culture. |
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| Keywords: | dry sausages biogenic amines thawing time starter culture |
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