| Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. | |
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MedLine Citation:
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PMID: 11079698 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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S Bover-Cid; M Izquierdo-Pulido; M C Vidal-Carou |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food protection Volume: 63 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2000 Nov |
Date Detail:
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Created Date: 2000-11-15 Completed Date: 2001-04-05 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 1544-50 Citation Subset: IM |
Affiliation:
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Departament de Nutrició i Bromatologia, CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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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:
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0/Biogenic Amines |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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