Biogenic amines in dry sausages during shelf-life storage

被引:60
作者
Eerola, S
Sagues, AXR
Lilleberg, L
Aalto, H
机构
[1] UNIV AUTONOMA BARCELONA,FAC VET,UD HIGIENE,INSPECCIO & CONTROL ALIMENTS,E-08193 BARCELONA,SPAIN
[2] NATL VET & FOOD RES INST,DEPT MILK HYG,FIN-00231 HELSINKI,FINLAND
[3] HK RUOKATALO,FIN-01511 VANTAA,FINLAND
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 05期
关键词
biogenic amines; dry sausages; shelf-life; quality control;
D O I
10.1007/s002170050179
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The formation of biogenic amines in dry sausages after ripening was studied. Four batches of dry sausages were provided by a manufacturer after slicing and vacuum-packaging and were stored at +4 degrees C and +10 degrees C. Biogenic amines (tyramine, histamine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine and spermidine) were analysed 4 times during the 58-day storage time. Dry sausages were also evaluated according to their sensory acceptability, pH values and contents of thiobarbituric acid and volatile nitrosamines. Tyramine and putrescine were formed during the storage period and differences between batches were detected. The sensory quality remained acceptable throughout the trial. The slight decrease in sensory scores during the storage time could not been explained either by increased tyramine and putrescine levels or by other chemical parameters. The results of this study demonstrate that contamination by amine-producing bacteria and/or amine formation can also occur after the fermentation process of dry sausages.
引用
收藏
页码:351 / 355
页数:5
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