Biogenic amines content in Tuscan traditional products of animal origin

• Autorzy: Forzale F. , Nuvoloni R. , Pedonese F. , D'Ascenzi C. , Giorgi M.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

fermented sausage; Tuscan product; amine content; animal origin; biogenic amine; biogenic amine concentration; cheese; cooked sausage; determination; dry fermented sausage; fermentation process; food analysis; food microbiology; food safety; fresh sausage; sausage; traditional product

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2011
• Tom: 67
• Numer: 02
• Opis fizyczny: p.110-114,fig.,ref.

Twórcy

autor

Forzale F.

• Department of Animal Pathology, Prophylaxis and Food Hygiene, Faculty of Veterinary Medicine, V.le delle Piagge 2 56124, Pisa, Italy

autor

Nuvoloni R.

autor

Pedonese F.

autor

D'Ascenzi C.

autor

Giorgi M.

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