Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 36, 2012, Pages 9242-9248

  Ruiz Capillas, Claudia ^a   Triki, Mehdi ^a   Herrero, Ana M ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

biogenic amines; dry fermented chorizo sausages; konjac gel; microbiology

Indexed keywords

AGMATINE; BIOGENIC AMINES; DRY FERMENTED CHORIZO SAUSAGES; DRY FERMENTED SAUSAGE; FAT REDUCTION; FERMENTATION PROCESS; GEL CONTENTS; LACTIC ACID BACTERIA; MICROBIAL COUNT; MICROBIOTAS; SPERMIDINE; STORAGE PERIODS;

FERMENTATION; LACTIC ACID; MEATS; MICROBIOLOGY; MICROORGANISMS; PROCESS CONTROL;

AMINES;

BIOGENIC AMINE; FAT; FOOD ADDITIVE;

AMORPHOPHALLUS; ANIMAL; CHEMISTRY; CONFERENCE PAPER; FERMENTATION; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; MICROBIOLOGY;

AMORPHOPHALLUS; ANIMALS; BIOGENIC AMINES; FATS; FERMENTATION; FOOD ADDITIVES; LACTOBACILLACEAE; MEAT PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 84866433479     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302540c     Document Type: Conference Paper

References (50)

1. Ruiz-Capillas, C.; Jiménez-Colmenero, F. Biogenic amines in meat and meat products Crit. Rev. Food Sci. 2004, 44, 489-599
2. Halász, A.; Baráth, A.; Simon-Sarkadi, L.; Holzapfel, W. Biogenic amines and their production by microorganisms in food Trends Food Sci. Technol. 1994, 5, 42-49
3. Bardócz, S. Polyamines in food and their consequences for food quality and human health Trends Food Sci. Technol. 1995, 6, 341-346
4. Bover-Cid, S.; Torriani, S.; Gatto, V.; Tofalo, R.; Suzzi, G.; Belletti, N. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening J. Appl. Microbiol. 2009, 106, 1397-1407
5. Hernández-Jover, T.; Izquierdo-Pulido, M.; Veciana-Nogués, M. T.; Vidal-Carou, M. C. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products J. Agric. Food Chem. 1996, 44, 2710-2715
6. Maijala, R.; Nurmi, E.; Fischer, A. Influence of processing temperature on the formation of biogenic amines in dry sausages Meat Sci. 1995, 39, 9-22
7. Ruiz-Capillas, C.; Jiménez-Colmenero, F. Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure Eur. Food Res. Technol. 2004, 218, 237-241
8. Bover-Cid, S.; Hugas, M.; Izquierdo-Pulido, M.; Vidal-Carou, M. C. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages Int. J. Food Microbiol. 2001, 66, 185-189
9. Mayr, CH. M.; Schiberle, P. Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS J. Agric. Food Chem. 2012, 60, 3026-3032
10. Curiel, J. A.; Ruiz-Capillas, C.; de las Rivas, B.; Carrascosa, A. V.; Jiménez-Colmenero, F.; Muñoz, R. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration Meat Sci. 2011, 88, 368-373
11. de las Rivas, B.; Ruiz-Capillas, C.; Carrascosa, A. V.; Curiel, J. A.; Jiménez-Colmenero, F.; Muñoz, R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured chorizo sausage treated with high pressure and kept in chilled storage Meat Sci. 2008, 80, 272-277
12. Roig-Sagués, A. X.; Eerola, S. Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium Z. Lebensm. Unters. F. A. 1997, 205, 227-231
13. Jiménez-Colmenero, F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats Trends Food Sci. Technol. 2007, 18, 567-578
14. Liaros, N. G.; Katsanidis, E.; Bloukas, J. G. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages Meat Sci. 2009, 83, 589-598
15. Muguerza, E.; Fista, G.; Ansorena, D.; Astiasarán, I.; Bloukas, J. G. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages Meat Sci. 2002, 61, 397-404
16. Olivares, A.; Navarro, J. L.; Salvador, A.; Flores, M. Sensory acceptability of slow fermented sausages based on fat content and ripening time Meat Sci. 2010, 86, 251-257
17. Ruiz-Capillas, C.; Triki, M.; Herrero, A. M.; Rodriguez-Salas, L.; Jiménez-Colmenero, F. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics Meat Sci. 2012, 92, 144-150
18. Al-Ghazzewi, F. H.; Khanna, S.; Tester, R. F.; Piggott, J. The potential use of hydrolysed Konjac glucomannan as a prebiotic J. Sci. Food Agric. 2007, 87, 1758-1766
19. Tye, R. J. Konjac flour: properties and applications Food Technol. 1991, 45, 82-92
20. Zhang, H.; Yoshimura, M.; Nishinari, K.; Williams, M. A. K.; Foster, T. J.; Norton, I. T. Gelation behaviour of konjac glucomannan with different molecular weights Biopolymers 2001, 59, 38-50
21. Chen, H.-L.; Lin, Y.-M.; Wang, Y.-CH. Comparative effects of cellulose and soluble fibers (pectin, konjac glucomannan, inulin) on fecal water toxicity toward Caco-2 cells, fecal bacteria enzymes, bile acids and short chain fatty acids J. Agric. Food Chem. 2010, 58, 10277-10281
22. Berry, B. W.; Bigner, M. E. Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets Food Res. Int. 1996, 29, 355-362
23. Chin, K. B.; Keeton, J. T.; Miller, R. K.; Longnecker, M. T.; Lamkey, J. W. Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna J. Food Sci. 2000, 65, 756-763
24. Delgado-Pando, G.; Cofrades, S.; Ruiz-Capillas, C.; Solas, M. T.; Triki, M.; Jiménez-Colmenero, F. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation Meat Sci. 2011, 89, 65-71
25. Jiménez-Colmenero, F.; Cofrades, S.; López-López, I.; Ruiz-Capillas, C.; Pintado, T.; Solas, M. T. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed Meat Sci. 2010, 84, 356-363
26. Kao, W. T.; Lin, K. W. Quality of reduced-fat frankfurter modified by Konjac-Starch mixed gels J. Food Sci. 2006, 71, 326-332
27. Osburn, W. N.; Keeton, J. T. Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage J. Food Sci. 1994, 59, 484-489
28. Osburn, W. N.; Keeton, J. T. Evaluation of low-fat sausage containing desinewed lamb and konjac gel Meat Sci. 2004, 68, 221-233
29. Ruiz-Capillas, C.; Cofrades, S.; Serrano, A.; Jiménez-Colmenero, F. Biogenic amines in restructured beef steaks as affected by added walnuts and chilling storage J. Food Protect. 2004, 67, 607-609
30. Cofrades, S.; López-López, I.; Ruiz-Capillas, C.; Triki, M.; Jiménez-Colmenero, F. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed Meat Sci. 2011, 87, 373-380
31. Association of Official Analytical Chemistry (AOAC). Official methods of analysis, 18 th ed.; AOAC: Maryland, 2005.
32. Bligh, E. G.; Dyer, W. J. A rapid method of total lipid extraction and purification Can. J. Biochem. Physiol. 1959, 37, 911-917
33. Triki, M.; Jiménez-Colmenero, F.; Herrero, A. M.; Ruiz-Capillas, C. Optimization of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system Food Chem. 2012, 130, 1066-1073
34. González-Fernández, C.; Santos, E. M.; Jaime, I.; Rovira, J. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage Food Microbiol. 2003, 20, 275-284
35. González, B.; Díez, V. The effect of nitrite and starter culture on microbiological quality of chorizo a Spanish dry cured sausage Meat Sci. 2002, 60, 295-298
36. Latorre-Moratalla, L.; Bover-Cid, S.; Vidal-Carou, M. C. Technological conditions influence aminogenesis during spontaneous sausage fermentation Meat Sci. 2010, 85, 537-541
37. Bloukas, J. G.; Paneras, E. D.; Fournitzis, G. C. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil Meat Sci. 1997, 45, 223-238
38. Koutsopoulos, D. A.; Koutsimanis, G. E.; Bloukas, J. G. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil Meat Sci. 2008, 79, 188-197
39. Fernández-López, J.; Sendra, E.; Sayas-Barberá, E.; Navarro, C.; Pérez-Alvarez, J. A. Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber Meat Sci. 2008, 80, 410-417
40. Salazar, P.; García, M. L.; Selgas, M. D. Short-chain fructooligosaccharides as potencial functional ingredient in dry fermented sausages with different fat levels Int. J. Food Sci. Technol. 2009, 44, 1100-1107
41. Parente, E.; Martuscelli, M.; Gardini, F.; Grieco, S.; Crudele, M. A.; Suzzi, G. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy J. Appl. Microbiol. 2001, 90, 882-891
42. Ruiz-Capillas, C.; Pintado, T.; Jiménez-Colmenero, F. Biogenic amine formation in refrigerated fresh sausage chorizo keeps in modified atmosphere J. Food Biochem. 2011, 10.1111/j.1745-4514.2011.00550.x
43. Ruiz-Capillas, C.; Jiménez-Colmenero, F.; Carrascosa, A. V.; Muñoz, R. Biogenic amines production in Spanish dry-cured chorizo sausage treated with high pressure and kept in chilled storage Meat Sci. 2007, 77, 365-371
44. Silla, M. H. Biogenic amines: Their importance in foods Int. J. Food Microbiol. 1996, 29, 213-231
45. Martuscelli, M.; Crudele, M. A.; Gardini, F.; Suzzi, G. Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages Lett. Appl. Microbiol. 2000, 31, 228-232
46. Kebary, K. M. K.; El-Sonbaty, A. H.; Badawi, R. M. Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development Food Chem. 1999, 64, 67-75
47. Banwart, G. J. Basic Food Microbiology; AVI Publishing Co. Inc.: Westport, CT, 1981.
48. Roig-Sagués, A. X.; C. Ruiz-Capillas; Espinosa, D.;; Hernández, M. The decarboxylating bacteria present in foodstuffs and the effect of emerging technologies on their formation. In Biological Aspects of Biogenic Amines, Polyamines and Conjugates; Dandrifosse, G., Ed.; Transworld Research Network: Trivandrum, India, 2009; pp 201-230.
49. Lyte, M. Microbial endocrinology and infectious disease in the 21st century Trends Microbiol. 2004, 12, 14-20
50. Vidal-Carou, M. C.; Izquierdo, M. L.; Matín-Morro, M. C.; Marine-Font, A. Histamine and tyramine in meat products: Relationship with meat spoilage Food Chem. 1990, 37, 239-249