Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

LWT

Volumn 40, Issue 5, 2007, Pages 871-878

  Virgili, R ^a   Saccani, G ^a   Gabba, L ^a   Tanzi, E ^a   Soresi Bordini, C ^b  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b Centro Ricerche Produzioni Animali (CRPA)   (Italy)

Author keywords

Amino acids; Biogenic amines; Dry cured ham; Salt content

Indexed keywords

AMINES; AMINO ACIDS; CARBOXYLATION; CURING; DRYING; FOOD PROCESSING; MOISTURE DETERMINATION; PROTEINS;

BIOGENIC AMINES; DECARBOXYLATION; FREE AMINO ACIDS (FAA); PROTEOLYSIS;

MEATS;

EID: 33847024927     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.024     Document Type: Article

References (59)

1. Abdelal A.T. Arginine catabolism in microrganisms. Annual Review of Microbiology 53 (1979) 139-168
2. Alfaia C.M., Castro M.F., Reis V.A., Prates J.M., de Almeida I.T., Correia A.D., et al. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portoguese dry-cured ham. Food Science and Technology International 10 5 (2004) 297-304
3. AOAC. Official methods of analysis. 17th ed (2002), Association of Official Analytical Chemists, International, Inc., Arlington, Virginia, USA
4. Armero E., Basega M., Aristoy M.C., and Toldrà F. Effects of sire tyre and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids. Journal of the Science of Food and Agriculture 79 (1999) 1280-1284
5. Askar A., and Treptow H. Biogene amine in Lebensmitteln: Vorkommen (1986), Bedeutung and Bestimmung, Ulmer, Stuttgard
6. Baldini P., Bellatti M., Camorali G., Palmia F., Parolari G., Reverberi M., et al. Caratterizzazione del prosciutto tipico italiano in base a parametri chimici, fisici, microbiologici e organolettici. Industria Conserve 67 (1992) 149-159
7. Barbieri G., Bolzoni L., Parolari G., Virgili R., Buttini R., Careri M., et al. Flavor compounds of dry-cured ham. Journal of Agricultural and Food Chemistry 40 (1992) 2389-2394
8. Bover-Cid S., Hugas M., Izquierdo-Pulido M., and Vidal-Carou M.C. Amino acid- decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology 66 (2001) 185-189
9. Brink B.ten., Damink C., Joosten H.M.L.J., and Huis in't Veld J.H.J. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11 (1990) 73
10. Buscailhon S., and Monin G. Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham. Meat Science 37 (1994) 449-456
11. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., and Parolari G. Sensory property relationships to chemical data of Italian-type dry-cured hams. Journal of Food Science 58 (1993) 968-972
12. Cordoba J.J., Antequera T., Garcia-Gonzales C., Ventanas J., Lopez Bote C., and Asensio M.A. Evolution of free amino acids and amines during ripening of Iberian cured ham. Journal of Agricultural and Food Chemistry 42 (1994) 2296-2301
13. Dahl L.K. Salt and hypertension. American Journal of Clinical Nutrition 25 (1972) 231-244
14. Draisci R., Giannetti L., Boria P., Lucentini L., Palleschi L., and Cavalli S. Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented food. Journal of Chromatography A 798 (1998) 109-116
15. Durà M.A., Flores M., and Toldrà F. Effects of curing agents and the stability of a glutaminase from Debaryomyces spp. Food Chemistry 86 3 (2004) 385-389
16. Edwards S.T., and Sandine W.E. Public health significance of amines in cheese. Journal of Dairy Science 64 (1981) 2431-2438
17. Eerola S., Maijala R., Roig Sagués A.X., Salminen M., and Hirvi T. Biogenic amines in dry sausages as affected by starter culture and contaminant amino-positive Lactobacillus. Journal of Food Science 61 (1996) 1243-1246
18. Eitenmiller R.R., Koehler P.E., and Reagan J.O. Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase. Journal of Food Science 43 (1978) 689-693
19. Flores M., Aristoy M.A., Spanier A.M., and Toldrà F. Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time. Journal of Food Science 62 6 (1997) 1235-1239
20. Gale E.F. The bacterial amino acid decarboxylases. In: Nord F.F. (Ed). Advances in enzymology Vol. 6 (1946), Interscience Publisher, New York
21. Garcia-Rey R.M., Garcia-Garrido J.A., Quiles Zafra R., Tapiador J., and Luque de Castro M.D. Characterization of defective textures in dry-cured ham by compositional and HPLC analysis of soluble substances of low-molecular weight. Food Chemistry 85 (2004) 617-622
22. Gardini F., Martuscelli M., Caruso M.C., Galgano F., Crudele M.A., Favati F., et al. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecali. International Journal of Food Microbiology 64 (2001) 105-117
23. Halász A., Baráth A., Simon-Sarkadi L., and Holzapfel W. Biogenic amines and their production by microrganisms in food. Trends in Food Science and Technology 5 (1994) 42-49
24. Hernandez Joyer T., Izquierdo Pulido M., Veciana Nogues M.T., Marine Font A., and Vidal Carou M.C. Biogenic amine and polyamine contents in meat and meat products. Journal of Agricultural and Food Chemistry 45 (1997) 2098-2102
25. Hui J.Y., and Taylor S.L. Inhibition of in vivo histamine metabolism in rats by foodborne and pharmacologic inibitors of diamine oxidase, histamine N-metyl transferase and monoamino oxidase. Toxicology and Applied Pharmacology 8 (1985) 241-249
26. International Standard ISO/FDIS 21807 Final Draft. (2004). Microbiology of food and animal feeding stuffs-Determination of water activity.
27. Law N., Frost C., and Wald N. By how much does dietary salt reduction lower blood pressure. I- analysis of observational data among population. British Medical Journal 302 (1991) 811-815
28. Law N., Frost C., and Wald N. By how much does dietary salt reduction lower blood pressure. I- analysis of data from trials of salt reduction. British Medical Journal 302 (1991) 819-824
29. Lori D., Grisenti M.S., Parolari G., and Barbuti S. Microbiology of dry-cured ham. Industria Conserve 80 (2005) 23-32
30. Maijala R. Histamine and tyramine production by a Lactobacillus strain subjected to external pH decrease. Journal of Food Protection 57 (1994) 259-262
31. Manganelli E., Barbuti S., and Campanini M. Characterization of Proteus strains causing putrefactive spoilage in ripening ham. Industria Conserve 68 (1993) 37-40
32. Martin L., Antequera T., Ruiz J., Cava R., Tejeda J.F., and Cordoba J.J. Influence of the processing conditions of Iberian ham on proteolysis during ripening. Food Science and Technology International/Ciencia y Tecnologia de Alimentos Internacional 4 (1998) 17-22
33. Martin L., Antequera T., Ventanas J., Benitez-Donoso R., and Cordoba J.J. Free amino acids and other non-volatile compounds formed durino processing of Iberian ham. Meat Science 59 (2001) 363-368
34. Martin A., Cordoba J.J., Nùñez F., Benito M.J., and Asensio M.A. Contribution of a selected fungal population to proteolysis on dry-cured ham. International Journal of Food Microbiology 94 (2004) 55-66
35. Mateus, C. M. P., Castro, M., Correia A., & Dias, A. (2002). Free amino acids and biogenic amines contents during ripening of portuguese dry-cured ham. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 422-423), 25-30 August 2002, Rome, Italy.
36. Mau J.-L., and Tseng Y.-H. Nonvolatile taste components of three strains of Agrocybe cylindracea. Journal of Agricultural and Food Chemistry 46 (1998) 2071-2074
37. McCain G.R., Blumer T.N., Craig H.B., and Stelel R.G. Free amino acids in ham muscle during successive ageing periods and their relations to flavour. Journal of Food Science 33 (1968) 142-146
38. Molina I., and Toldrà F. Detection of proteolytic activity in microrganisms isolated from dry-cured ham. Journal of Food Science 57 (1992) 1308-1310
39. Molly K., Demeyer D., Johansson G., Remaekers M., Ghistelinck M., and Geenen I. The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project. Meat quality as related to muscle biochemistry. Food Chemistry 59 (1997) 539-545
40. Montel M.C., and Champomier M.C. Arginine catabolism in Lactobacillus sake from meat. Applied and Environmental Microbiology 53 (1987) 2683-2685
41. Moreno-Arribas M.V., Polo M.C., Jorganes F., and Muñoz R. Screening of biogenic amine production by acid lactic bacteria isolated from grape must and wine. International Journal of Food Microbiology 84 (2003) 117-123
42. Nùñez F., Rodriguez M.M., Cordoba J.J., Bermùdez M.E., and Asensio M.A. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology 29 (1996) 271-280
43. Parolari G. Review: Achievements, needs and perspectives in dry-cured technology: The example of Parma ham. Food Science and Technology International 2 (1996) 69-78
44. Ruiz J., Garcia C., Carmen Diaz M., Cava R., Florencio Tejeda J., and Ventanas J. Dry cured Iberian ham non-volatile components as affected by the length of the curing process. Food Research International 32 (1999) 643-651
45. Saccani, G., Parolari, G., Tanzi, E., Pastore, P., & Cavalli, S. (2002). Determination of biogenic amines in meat and meat products using a novel cation exchange selectivity and direct integrated pulsed amperometry detection. In: 27th Symposium on High Performance Liquid Phase Separation and related tecniques. 12-16 June 2002, Nice, France.
46. Schivazappa C., Virgili R., and Soresi Bordini C. Investigation into the functional and analytical properties of Italian coppa. Industria Conserve 72 (1997) 13-18
47. Sforza S., Ferroni L., Galaverna G., Dossena A., and Marchelli R. Extraction, semiquantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS. Journal of Agricultural and Food Chemistry 51 8 (2003) 2130-2135
48. Silla Santos M.H. Biogenic amines: Their importance in foods. International Journal of Food Microbiology 29 (1996) 213-231
49. Soresi Bordini C., Virgili R., Degni M., Gabba L., and Schivazappa C. Effect of ageing time on the analytical and sensory parameters of Parma hams. Industria Conserve 79 (2004) 2004
50. Sumner S.S., Roche F., and Taylor S.L. Factors controlling histamine production in swiss cheese inoculated with Lactobacillus buchneri. Journal of Dairy Science 73 (1990) 3050-3058
51. Suzzi G., and Gardini F. Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology 88 (2003) 41-54
52. Taylor S.L. Histamine food poisoning: Toxicology and clinical aspects. CRC Critical Reviews in Toxicology 17 (1986) 91-128
53. Toldrà F., Aristoy M.C., and Flores M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International 33 (2000) 181-185
54. Toldrà F., Cerveró M., and Part C. Porcine aminopeptidase activity as affected by curing agents. Journal of Food Science 58 (1993) 724-726,747
55. Toscani T., Virgili R., Corbari G., and Calzolari L. Effects of different processing plants on proximate composition, proteolysis and hardness of Parma ham. Industria Conserve 75 (2000) 259-270
56. Ventanas J., Cordoba J.J., Antequera T., Garcia C., Lopez-Bote C., and Asensio M.A. Hydrolysis and Maillard reactions during ripening of Iberian ham. Journal of Food Science 57 (1992) 813-815
57. Virgili R., Parolari G., Schivazappa C., Soresi Bordini C., and Borri M. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. Journal of Food Science 60 (1995) 1183-1186
58. Virgili R., Parolari G., Soresi-Bordini C., Schivazappa C., Cornet M., and Monin G. Free amino acids and dipeptides in dry-cured ham. Journal of Muscle Foods 10 (1999) 119-130
59. Virgili R., and Schivazappa C. Muscle traits for long matured dried meats. Meat Science 62 (2002) 331-343