TY - JOUR
T1 - Production of biogenic amines in "Salamini italiani alla cacciatora PDO"
AU - COISSON, Jean Daniel
AU - CERUTTI, C.
AU - TRAVAGLIA, Fabiano
AU - ARLORIO, Marco
N1 - Funding Information:
This work was supported by Università del Piemonte Orientale “A. Avogadro” (ex-60% funds). The authors gratefully acknowledge the cooperation and the assistance of Dr. Laura Longhi, (Borgosesia, Italy), for kindly help and for supplying “Salamini italiani alla cacciatora” samples used in this study. Special thanks to Prof. Giovanna Martinotti (Facoltà di Farmacia – Novara, U.P.O.) for her critic comment on the manuscript.
PY - 2004
Y1 - 2004
N2 - Various fermented and seasoned foods such as cheese, sauerkraut, wine, beer and meat products may contain biogenic amines. The aim of this paper was to describe the presence of some biogenic amines (histamine, tyramine, tryptamine, 2-phenylethylamine) in "Salamini italiani alla cacciatora PDO", a typical fermented-ripened dry sausage widely consumed in Italy. Total level of biogenic amines in commercial samples ranged from 71 to 586 mg kg-1. The amine recovered in higher concentrations was tyramine (372 mg kg-1) followed by histamine (165 mg kg-1). The second aim of this work was the quality control of the production in order to determine the parameters influencing the presence of biogenic amines in ripened salami. Sausages sampled for analysis during production, manipulation and ripening showed the presence of tyramine (64.4 mg kg-1) only after 15 days of fermentation. All investigated biogenic amines were detected in "Salamini" after 21 days of fermentation. We suggest the control of biogenic as important tool to establish the better condition of preservation of "Salamini italiani alla cacciatore PDO" during their shelf-life.
AB - Various fermented and seasoned foods such as cheese, sauerkraut, wine, beer and meat products may contain biogenic amines. The aim of this paper was to describe the presence of some biogenic amines (histamine, tyramine, tryptamine, 2-phenylethylamine) in "Salamini italiani alla cacciatora PDO", a typical fermented-ripened dry sausage widely consumed in Italy. Total level of biogenic amines in commercial samples ranged from 71 to 586 mg kg-1. The amine recovered in higher concentrations was tyramine (372 mg kg-1) followed by histamine (165 mg kg-1). The second aim of this work was the quality control of the production in order to determine the parameters influencing the presence of biogenic amines in ripened salami. Sausages sampled for analysis during production, manipulation and ripening showed the presence of tyramine (64.4 mg kg-1) only after 15 days of fermentation. All investigated biogenic amines were detected in "Salamini" after 21 days of fermentation. We suggest the control of biogenic as important tool to establish the better condition of preservation of "Salamini italiani alla cacciatore PDO" during their shelf-life.
UR - https://iris.uniupo.it/handle/11579/31492
U2 - 10.1016/j.meatsci.2003.11.007
DO - 10.1016/j.meatsci.2003.11.007
M3 - Article
SN - 0309-1740
VL - 67
SP - 343
EP - 349
JO - Meat Science
JF - Meat Science
ER -