Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy |
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Authors: | E Parente M Martuscelli F Gardini S Grieco MA Crudele & G Suzzi |
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Institution: | Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali, Università della Basilicata, Potenza, Italy. |
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Abstract: | AIMS: To evaluate the occurrence and evolution of biogenic amines during ripening of fermented sausages and their relationship with physico-chemical and microbiological properties of the product. METHODS AND RESULTS: Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, aW, microbial counts and biogenic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyramine, putrescine and cadaverine content increased during ripening. No correlation was found between individual biogenic amine content, microbial counts or physico-chemical parameters. CONCLUSION: Starter cultures did not necessarily prevent the production of biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and aW compared with Salsiccia. SIGNIFICANCE AND IMPACT OF THE STUDY: Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported. |
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