Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Different strategies in the reduction of biogenic amine accumulation during the manufacture of five European traditional fermented sausages were studied concerning sausage formulation, the increase of sugar in the Italian salame abruzzese reduced the accumulation of cadaverine up to 43%. However, th...

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Bibliographic Details
Published in:Food science & technology 2010, Vol.43 (1), p.20-25
Main Authors: Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.
Format: Article
Language:English
Subjects:
Autochthonous starter culture
bacterial colonization
bacterial contamination
Biogenic amines
Biological and medical sciences
biosynthesis
cadaverine
competitive exclusion
fermentation
Food and Nutrition
food contamination
Food industries
Fundamental and applied biological sciences. Psychology
histamine
Lactobacillus sakei
Life Sciences
meat aging
Meat and meat product industries
multiple strain starters
plate count
putrescine
sausages
secondary metabolites
smoking (food products)
Staphylococcus
Staphylococcus equorum
Sugar
Traditional fermented sausage
traditional foods
traditional technology
tyramine
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Summary:Different strategies in the reduction of biogenic amine accumulation during the manufacture of five European traditional fermented sausages were studied concerning sausage formulation, the increase of sugar in the Italian salame abruzzese reduced the accumulation of cadaverine up to 43%. However, the addition of sugar in the French saucisson did not show a significant amine reduction. The inoculation of a decarboxylase-negative autochthonous starter culture reduced the biogenic amine accumulation in a different manner depending on the species and strain(s). The highest reduction was achieved by Lactobacillus sakei used in the Greek aeros thasou, resulting in a total putrescine reduction and a significant decrease in tyramine (62%) and histamine (71%). In Portuguese chouriços cadaverine reduction was only of 45% when a single strain of Staphylococcus equorum was inoculated, whereas a single strain of L. sakei or a mixture of S. equorum yielded a 75% and 89% of reduction, respectively. In Spanish fuet, a combination of L. sakei CTC6626 plus S. xylosus CTC6013 had only a very slight effect on tyramine reduction (19%) in Spanish fuet, whereas L. sakei CTC494 plus S. xylosus CTC6013 was capable to reduce tyraminogenesis by nearly 50%, suggesting that L. sakei CTC494 was the strain responsible for the additional tyramine reduction.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2009.06.018