Biogenic amines formation influenced by tissue enzymes and pH value in the mixture prepared for raw sausages

• Published in: Acta veterinaria (Beograd) Vol. 50; no. 1
• Main Authors: Teodorovic, V, Smiljanic, D, Baltic, M, Buncic, O. (University of Belgrade, Belgrade (Yugoslavia). Faculty of Veterinary Medicine)
• Format: Journal Article
• Language: English
• Published: 2000
• Subjects: ENZIMAS; ENZYME; ENZYMES; HISTAMINA; HISTAMINE; SALCHICHA; SAUCISSE; SAUSAGES; TIRAMINA; TYRAMINE
• ISSN: 0567-8315; 1820-7448

The purpose of this paper was to clarify the influence of tissue enzymes and pH value in the mixture prepared for the production of raw sausages on the formation of biogenic amines (histamine and tyramine). A meat mixture very similar in composition to the typical fermented sausage (40% of beef, 40% of pork and 20% of pork fat tissue) was prepared, and divided in to three parts. The pH value of these portions was adjusted to 5.5; 6.0 and 7.0 through the addition of acetic acid, water and sodium hydrocarbonate solution, respectively. The samples were then radiodecontaminated (5 kGy) to exclude the possible influence of native microflora and stored at 18-22 deg C. The histamine and tyramine contents were determined immediately and on the 5th, 10th and 15th days of storage. To check the sterility of samples the total bacterial count was also determined. The results are shown as mean values of three parallel analyses. From the results presented the general conclusion could be drawn that enzymatic activity of the meat itself does not contribute very much to the total biogenic amines formed in the fermented sausages. However, comparison of the relative biogenic amine contents in the three groups of samples revealed that pH value of the meat exerts great influence on the intensity of amino acids decarboxylation and on the activity of enzymes which catalyse the formation of biogenic amines.