Document Detail


Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
MedLine Citation:
PMID:  11079698     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15 degrees C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at -20 degrees C (treatment A) and at 4 degrees C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15 degrees C than in those stored at 4 degrees C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.
Authors:
S Bover-Cid; M Izquierdo-Pulido; M C Vidal-Carou
Related Documents :
10641128 - Role of nutrition in toxic injury.
21102328 - Nitrite and nitrate: cardiovascular risk-benefit and metabolic effect.
2170838 - Reduction of the mutagenicity of lead chromate-based pigments by encapsulation with sil...
8147288 - Mutagenicity, creatine and nutrient contents of pan fried meat from various animal spec...
11419478 - Polarities of the centriolar structure: morphogenetic consequences.
12003658 - Dieting patterns and related lifestyles of school-aged children in the republic of irel...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  63     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2000 Nov 
Date Detail:
Created Date:  2000-11-15     Completed Date:  2001-04-05     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1544-50     Citation Subset:  IM    
Affiliation:
Departament de Nutrició i Bromatologia, CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Biogenic Amines / biosynthesis*
Chromatography, High Pressure Liquid
Colony Count, Microbial
Decarboxylation
Enterobacteriaceae / growth & development*
Fermentation
Food Microbiology*
Food Preservation / methods*
Hydrogen-Ion Concentration
Hygiene*
Meat Products / analysis*,  microbiology
Spain
Swine
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Biogenic Amines

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Prevalence of high-risk food consumption and food-handling practices among adults: a multistate surv...
Next Document:  Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and differe...