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Meat Sci. 2004 Aug;67(4):607-16. doi: 10.1016/j.meatsci.2004.01.003.

Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.

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1
Department of Food Technology, Mendel University of Agriculture and Forestry Brno, Zemědělská 1, Brno CZ-613 00, Czech Republic.

Abstract

Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper+diameter 80 mm, H-sausage; high content of red pepper+diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus+Staphylococcus carnosus, B-samples and S. carnosus+Staphylococcus xylosus+Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y=2.5+18.13x-0.3144x(2) (R(2)=0.99) and y=0.7+8.17x-0.1130x(2) (R(2)=0.99), and also during storage: y=127.3+5.123x (R(2)=0.79) and y=26.0+3.211x (R(2)=0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB-sausage (12 and 9 mg/kg DM, respectively), concentration of either of these amines was negligible (1 mg/kg DM) in either type of F-inoculated sausage. Both starter culture and sausage type influenced significantly (P<0.001) both putrescine and tyramine content in the sausage; starter accounted for 57% and 55% of total variability in putrescine and tyramine content, respectively. Due to the significant (P<0.05) increase of total aerobic counts in the HB-sausage between the end of ripening and the 7th day of storage, followed by the significant (P<0.01) increase of the sum of total biogenic amines between the end of ripening (425 mg/kg DM) and the end of storage (1029 mg/kg DM), the storage of the dry fermented sausages at the room temperature should not be recommended.

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