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.
Biogenic amines in traditional fermented sausages produced inselected European countries / LATORRE MORATALLA, M. L.; VECIANA NOGUES, T.; BOVER CID, S.; Garriga, M.; Aymerich, T.; Zanardi, Emanuela; Ianieri, Adriana; Fraqueza, M. J.; Patarata, L.; Drosinos, E. H.; Laukova, A.; Talon, R.; VIDAL CAROU, M. C.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 107(2008), pp. 912-921. [10.1016/j.foodchem.2007.08.046]
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