Biogenic amines in traditional fermented sausages produced in selected European countries |
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| Authors: | ML Latorre-Moratalla T Veciana-Nogués S Bover-Cid M Garriga T Aymerich E Zanardi A Ianieri MJ Fraqueza L Patarata EH Drosinos A Lauková R Talon MC Vidal-Carou |
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| Affiliation: | 1. Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain;2. Institute for Food and Agricultural Research and Technology (IRTA), Finca Camps i Armet, E-17121 Monells, Spain;3. Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, Via del Taglio, 8, 43100 Parma, Italy;4. Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Piazza Aldo Moro, 45, 64100 Teramo, Italy;5. Facultade de Medicina Veterinária, CIISA, Universidade Técnica de Lisboa, Av. da Universidade Técnica, Polo Universitário, Alto da Ajuda 1300-477 Lisboa, Portugal;6. Universidade de Tras-os-Montes e Alto Douro, CECAV, 5000-911 Vila Real, Portugal;g Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos, Str., Votanikos, GR-118 55, Greece;h Institute of Animal Physiology Slovak Academy of Science, ?oltésovej 4-6, 04001 Ko?ice, Slovakia;i Institut National de la Recherche Agronomique, Centre de Recherches de Clermont-Ferrand-Theix, Microbiology Unit, 63 122 Saint-Genès Champanelle, France |
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| Abstract: | Aminogenesis in traditional fermented sausages produced in Europe was studied during manufacturing process taking into account technological, physico-chemical and microbial factors. Tyramine was the major amine, followed by putrescine and cadaverine, although the occurrence of di-amines was much more variable. By principal component analysis, relationships between aminogenesis and the country of origin, physico-chemical parameters, processing conditions and microbial counts, were not found, probably due to the high dispersion observed in those variables. Therefore, biogenic amines occurred irrespectively of physico-chemical changes and technological conditions applied for sausage manufacture. By cluster analysis, five groups of fermented sausages were identified on the basis of their quantitative and qualitative profile of total biogenic amine content. Group A included products from very low to low total amine content (from not detected to 150 mg/kg); group B, products with moderate levels (from 150 to 350 mg/kg) tyramine being the major amine; group C, also with moderate amine contents but cadaverine being the major amine; and groups D and E, comprising products with high (from 350 to 550 mg/kg) and very high (higher than 550 mg/kg) amine content, respectively. Samples with moderate, high or very high levels of biogenic amines could be considered as products of less quality, and their consumption could be unhealthy for sensitive individuals or for those under classical monoamine oxidase inhibitor drug therapy. |
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| Keywords: | Traditional fermented sausage Biogenic amines Tyramine Histamine Cadaverine Hygienic quality |
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