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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing |
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| Authors: | ML Latorre-Moratalla R Talon E Zanardi MJ Fraqueza EH Drosinos |
| Affiliation: | a Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain- XaRTA (Catalonian Reference Network on Food Technology) - INSA (Nutrition and Food Safety Research Institute) b Institut National de la Recherche Agronomique, Centre de Recherches de Clermont-Ferrand-Theix, Microbiology Unit, 63 122 Saint-Genès Champanelle, France c Institute for Food and Agricultural Research and Technology (IRTA), Finca Camps i Armet, E-17121 Monells, Spain d Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università degli Studi di Parma, Via del Taglio, 8, 43100 Parma, Italy e Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Piazza Aldo Moro, 45, 64100 Teramo, Italy f Facultade de Medicina Veterinária, CIISA, Universidade Técnica de Lisboa, Av. da Universidade Técnica, Polo Universitário, Alto da Ajuda, 1300-477 Lisboa, Portugal g School of Sciences and Technology, University of Évora, 94, 7002-554 Évora, Portugal h Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos Str., Votanikos, GR-118 55 Athens, Greece |
| Abstract: | Different strategies in the reduction of biogenic amine accumulation during the manufacture of five European traditional fermented sausages were studied concerning sausage formulation, the increase of sugar in the Italian salame abruzzese reduced the accumulation of cadaverine up to 43%. However, the addition of sugar in the French saucisson did not show a significant amine reduction. The inoculation of a decarboxylase-negative autochthonous starter culture reduced the biogenic amine accumulation in a different manner depending on the species and strain(s). The highest reduction was achieved by Lactobacillus sakei used in the Greek aeros thasou, resulting in a total putrescine reduction and a significant decrease in tyramine (62%) and histamine (71%). In Portuguese chouriços cadaverine reduction was only of 45% when a single strain of Staphylococcus equorum was inoculated, whereas a single strain of L. sakei or a mixture of S. equorum yielded a 75% and 89% of reduction, respectively. In Spanish fuet, a combination of L. sakei CTC6626 plus S. xylosus CTC6013 had only a very slight effect on tyramine reduction (19%) in Spanish fuet, whereas L. sakei CTC494 plus S. xylosus CTC6013 was capable to reduce tyraminogenesis by nearly 50%, suggesting that L. sakei CTC494 was the strain responsible for the additional tyramine reduction. |
| Keywords: | Traditional fermented sausage Biogenic amines Autochthonous starter culture Sugar |
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