Biogenic amines in Finnish dry sausages

• Published in: Journal of food safety Vol. 18; no. 2; pp. 127 - 138
• Main Authors: Eerola, H.S. (National Veterinary and Food Research Institute, Helsinki, Finland.), Sagues, A.X.R, hirvi, T.K
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.1998; Blackwell
• Subjects: ALIMENT FERMENTE; ALIMENTOS FERMENTADOS; AMINAS BIOGENICAS; AMINE BIOGENE; AMINE-PRODUCING MICROORGANISMS; BIOGENIC AMINES; Biological and medical sciences; BIOLOGICAL CONTAMINATION; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; FERMENTED FOODS; FOOD HYGIENE; Food industries; FOOD SAFETY; Fundamental and applied biological sciences. Psychology; HIGIENE DE LOS ALIMENTOS; HYGIENE DES ALIMENTS; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; Meat and meat product industries; MICROBIAL CONTAMINATION; MICROORGANISME; MICROORGANISMOS; MICROORGANISMS; SALCHICHA; SAUCISSE; SAUSAGES; Europe; Finland; Dry sausage; Biogenic amine; Quality control; Meat product; Bacteria; Qualitative analysis; Fermented product; Biological contamination; Quantitative analysis
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/j.1745-4565.1998.tb00208.x

A study was conducted to determine the biogenic amine levels of Finnish dry sausages and to compare the results with those of other surveys of different types of fermented sausages. Sausages with high amine concentration were analyzed microbiologically in order to identify amine-producing microorganisms. Tyramine was the most common amine: the mean of 68 samples was 82 mg/kg and the mode 110 mg/kg. Other vasoactive amines found were histamine (1-200 mg/kg), phenylethylamine (1-48 mg/kg) and tryptamine (10-91 mg/kg). Increased amounts of the spoilage indicator amines putrescine and cadaverine were found from most of the samples containing vasoactive amines. The formation of amines can be linked with problem(s) in hygienic conditions of raw materials and manufacturing practices and it is thus proposed that the sum of tyramine, histamine, putrescine and cadaverine could serve as an indicator of quality in fermented meat products