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1

Evolution of biogenic amine content during ripening time in two types of dry sausages: can grain matrix play a role?

100%
Forzale F., Nuvoloni R., Pedonese F., Giorgi M.
Medycyna Weterynaryjna
|
2012
|
tom 68
|
nr 11
The biogenic amine (BA) content of two typical Italian sausages (salame Toscano and salame Garfagnino), differing only in the degree of refinement of the fat matrix, was tested at different time points throughout the ripening process (45 days length in total). The analyses were performed by an earlier validated HPLC method. The total BA content in salame Toscano was significantly lower compared to that in Garfagnino salami. Tyramine, spermine and putrescine were the BA detected in greatest concentrations. Cadaverine, spermidine and 2-phenylethylamine were detected in smaller amounts, whereas tryptamine and histamine were not detected. In summary, BA levels for both sausage types at the end of the ripening period were low and level variation could be accounted for by size differences in matrix particles.
2

Biogenic amines content in Tuscan traditional products of animal origin

88%
Forzale F., Nuvoloni R., Pedonese F., D'Ascenzi C., Giorgi M.
Medycyna Weterynaryjna
|
2011
|
tom 67
|
nr 02
Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may produce direct or indirect effects on a consumer’s health. In food microbiology, their large presence has been associated to spoilage and fermentation processes. The aim of the present study was to assess the content of biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion, except in dry sausages, the data obtained in the present study suggest these traditional foods have generally low biogenic amines total content.
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