Biogenic amines in traditional fermented sausages produced in selected European countries

dc.contributor.author	Latorre-Moratalla, ML	en
dc.contributor.author	Veciana-Nogues, T	en
dc.contributor.author	Bover-Cid, S	en
dc.contributor.author	Garriga, M	en
dc.contributor.author	Aymerich, T	en
dc.contributor.author	Zanardi, E	en
dc.contributor.author	Ianieri, A	en
dc.contributor.author	Fraqueza, MJ	en
dc.contributor.author	Patarata, L	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Laukova, A	en
dc.contributor.author	Talon, R	en
dc.contributor.author	Vidal-Carou, MC	en
dc.date.accessioned	2014-06-06T06:48:21Z
dc.date.available	2014-06-06T06:48:21Z
dc.date.issued	2008	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2007.08.046	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4108
dc.subject	Biogenic amines	en
dc.subject	Cadaverine	en
dc.subject	Histamine	en
dc.subject	Hygienic quality	en
dc.subject	Traditional fermented sausage	en
dc.subject	Tyramine	en
dc.subject.other	biogenic amine	en
dc.subject.other	nitrate	en
dc.subject.other	nitrite	en
dc.subject.other	sodium chloride	en
dc.subject.other	analytic method	en
dc.subject.other	article	en
dc.subject.other	chemical analysis	en
dc.subject.other	Europe	en
dc.subject.other	fermentation	en
dc.subject.other	food industry	en
dc.subject.other	food processing	en
dc.subject.other	food quality	en
dc.subject.other	Gram negative bacterium	en
dc.subject.other	Gram positive bacterium	en
dc.subject.other	lactic acid bacterium	en
dc.subject.other	meat	en
dc.subject.other	meat industry	en
dc.subject.other	microbiological examination	en
dc.subject.other	moisture	en
dc.subject.other	mould	en
dc.subject.other	nonhuman	en
dc.subject.other	pH	en
dc.subject.other	reversed phase high performance liquid chromatography	en
dc.subject.other	spectrofluorometry	en
dc.subject.other	swine	en
dc.subject.other	temperature	en
dc.subject.other	time	en
dc.subject.other	water content	en
dc.subject.other	yeast	en
dc.title	Biogenic amines in traditional fermented sausages produced in selected European countries	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2007.08.046	en
heal.publicationDate	2008	en
heal.abstract	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. © 2007 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	2	en
dc.identifier.volume	107	en
dc.identifier.doi	10.1016/j.foodchem.2007.08.046	en
dc.identifier.spage	912	en
dc.identifier.epage	921	en