Article

Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

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Abstract

The effect of two concentrations of sodium sulphite on biogenic amine accumulation during the ripening of slightly fermented sausages was examined. Three batches of sausages were manufactured: one without sulphite (control), one with 500 mg/kg and one with 1000 mg/kg of sodium sulphite. Considerable tyramine production (75–140 mg/kg dry matter [dm]) was observed in all batches. Sausages with sulphite, especially those with 500 mg/kg, accumulated higher amounts of tyramine than those without sulphite. Cadaverine was observed in the batch without sulphite (38 mg/kg dm), but its production was markedly inhibited by the presence of sulphite. A small amount of putrescine (4–12 mg/kg dm) was found during ripening and its final content was slightly higher in sausages with 1000 mg/kg of sulphite. No production of histamine, phenylethylamine or tryptamine was observed. Agmatine and spermine levels decreased during ripening, whereas spermidine levels remained constant. Although sausages with sulphite showed lower microbial counts, only cadaverine production was lower than in sausages without sulphite. In contrast, tyramine and putrescine production seemed to be stimulated by the presence of sodium sulphite.

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... Several researchers have found that the concentration of putrescine is associated with the total aerobic viable count (BOZKURT, 2006;KURT & ZORBA, 2010). Moreover, putrescine formation is related with growth of aerobic bacteria, Enterobacter spp., and some lactic acid bacteria (BOVER-CID et al., 2001;KURT & ZORBA, 2010). SIROCCHI and coworkers (2013) studied the effects of essential oils of Rosmarinus offi cinalis incorporated into high density polyethylene on the formation of biogenic amine in fresh meat. ...
... KURT & ZORBA (2010) found that tyramine content increased in the fi rst days of the fermentation. Some researchers (BOVER-CID et al., 2001) reported that tyramine formation increased due to the activity of lactic acid bacteria. Additionally, the total aerobic viable count could also infl uence tyramine concentration (PÖTZELBERGER et al., 1997). ...
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... Effect of sodium sulphite on biogenic amine accumulation during the ripening of slightly fermented sausages has been studied. The study reported stimulation of tyramine production in the presence of sulphite, whereas, cadaverine formation was drastically inhibited (Bover- Cid et al., 2001). ...
Chapter
Many public health associated issues have been raised due to low weighted nitrogenous bases termed as biogenic amines, when present at certain levels. The presence of substrate and the decarboxylase enzymes are prerequisite for the production of these amines. As meat and meat products are rich repository of proteins and are very perishable (readily available free amino acids), they act as suitable substrates. As they show consistent presence with microbial spoilage, they are also utilized as spoilage/freshness indicator (quality) of meat and meat products. They can be detected in our food by employing various new rapid analytical techniques. The key to control biogenic amines is the good manufacturing practices. Regulatory bodies have also prescribed the threshold limits of these amines in various foods for the safety of public health. Further, by practicing various controlling methods, the levels can be reduced to permissible/safe limits.
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... Also sulfur containing antimicrobials were used to control BA accumulation in foods. Bover-Cid et al. (2001b) added sodium sulfide (maximum concentration 1000 mg/kg) to ripened sausages and observed a contradictory effect on BA accumulation. In fact, while the cadaverine content was inhibited by the addition of sulfide, tyramine, and putrescine accumulation was strongly enhanced. ...
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Data
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