Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

Meat Science

Volumn 94, Issue 3, 2013, Pages 369-375

  González Tenorio, Roberto ^a   Fonseca, Beatriz ^b   Caro, Irma ^b   Fernández Diez, Ana ^b   Kuri, Victor ^c   Soto, Sergio ^a   Mateo, Javier ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSITY OF LEÓN   (Spain)

^c UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Chorizo; Fermented meat; Sausage packaging; Sausage storage; Tyramine

Indexed keywords

BIOGENIC AMINES; CHORIZO; INDUSTRIAL MANUFACTURING; MICROBIOTAS; MODIFIED ATMOSPHERE; RAW SAUSAGES; REFRIGERATED STORAGES; TYRAMINE;

AMINES; CARBON DIOXIDE;

MEATS;

BIOGENIC AMINE; TYRAMINE; WATER;

ANALYSIS; ANIMAL; ATMOSPHERE; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD PACKAGING; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; MICROCOCCUS; PH; PROCEDURES; STAPHYLOCOCCUS; SWINE; TEMPERATURE; ARTICLE; METHODOLOGY;

ANIMALS; ATMOSPHERE; BIOGENIC AMINES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MICROCOCCUS; STAPHYLOCOCCUS; SWINE; TEMPERATURE; TYRAMINE; WATER;

EID: 84876315665     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.017     Document Type: Article

References (40)

1. Aguirrezábal M.M., Mateo J., Dominguez M.C., Zumalacárregui J.M. Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages. Science des Aliments 1998, 18:409-414.
2. Ansorena D., Montel M.C., Rokka M., Talon R., Eerola S., Rizzo A., Raemaekers M., Demeyer D. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science 2002, 61:141-147.
3. AOAC Official methods: 950.46 moisture, 981.10 crude protein, and 991.36 fat (crude) contents in meat and meat products. Official Methods of Analysis of the AOAC International 1999, Vol. II:1-15. AOAC, Gaithersburg, MD. 16th ed. P. Cunniff (Ed.).
4. Bover-Cid S., Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 1999, 53:33-41.
5. Bover-Cid S., Izquierdo-Pulido M., Vidal-Carou M.C. Mixed starter cultures to control biogenic amine production in dry fermented sausages. Journal of Food Protection 2000, 63:1556-1562.
6. Bover-Cid S., Izquierdo-Pulido M., Vidal-Carou M.C. Influence of hygienic quality of raw materials on biogenic amine production during ripening ripening and storage of dry fermented sausages. Journal of Food Protection 2000, 63:1544-1550.
7. Bover-Cid S., Izquierdo-Pulido M., Vidal-Carou M.C. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages. International Journal of Food Microbiology 2001, 65:113-123.
8. Bover-Cid S., Izquierdo-Pulido M., Vidal-Carou M.C. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality. Journal of Food Protection 2001, 64:367-373.
9. Bover-Cid S., Schoppen S., Izquierdo-Pulido M., Vidal-Carou M.C. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Science 1999, 51:305-311.
10. Cantoni C., Bersani C., Damenis C., Comi G. Biogenic amines in typical Italian dry sausages. Industrie Alimentari 1994, 33:1239-1243.
11. Demeyer D., Raemakers M., Rizzo A., Holck A., De Smedt A., ten Brink B., Hagen B., Montel C., Zanardi E., Murbrekk E., Leroy F., Vandendriessche F., Lorentsen K., Venema K., Sunesen L., Stahnke L., De Vuyst L., Talon R., Chizzolini R., Eerola S. Control of bioflavour and safety in fermented sausages: First results of a European project. Food Research International 2000, 33:171-180.
12. Durlu-Ozkaya F., Ayhan K., Vural N. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science 2001, 58:163-166.
13. Eerola S., Hinkkanen R., Lindfors E., Hirvi T. Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International 1993, 76:575-577.
14. EFSA Panel on Biological Hazards European food safety authority (EFSA), panel of biological hazards. Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 2011, 9(10):2393. (Available online: www.efsa.europa.eu/efsajournal).
15. González-Fernández C., Santos E.M., Rovira J., Jaime I. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage. Meat Science 2006, 74:467-475.
16. Hálasz A., Barath L., Smino-Sakardi L., Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 1994, 5:42-48.
17. Hernández-Jover T., Izquierdo-Pulido M., Veciana-Nogues M.T., Marine-Font A., Vidal-Carou M.C. Biogenic amine and polyamine contents in meat and meat products. Journal of Agriculture and Food Chemistry 1997, 45:2098-2102.
18. Hernández-Jover T., Izquierdo-Pulido M., Veciana-Nogues M.T., Vidal-Carou M.C. Biogenic amine sources in cooked cured shoulder pork. Journal of Agricultural and Food Chemistry 1996, 44:3097-3101.
19. Hew C.M., Hajmeer M.N., Farver T.B., Glover J.M., Cliver D.O. Survival of Listeria monocytogenes in experimental chorizos. Journal of Food Protection 2005, 68:324-330.
20. Incze K. Raw fermented and dried meat products. Fleischwirtschaft 1992, 72:58-62.
21. Komprda T., Smelá D., Pechová P., Kalhotka L., Stencl J., Klejdus B. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Science 2004, 67:607-616.
22. Kuri V., Madden R.H., Collins M.A. Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City. Journal of Food Protection 1995, 59:141-145.
23. Lizaso G., Chasco J., Berian M.J. Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage. Food Microbiology 1999, 16:219-228.
24. Lücke F.K. Fermented sausages. Microbiology of Fermented Foods 1985, Vol. 2:41-83. Elsevier Applied Science, London.
25. Lux G.D., Marton L.J., Baylin S.B. Ornithine decarboxylase is important in intestinal mucosal maturation and recovery from injury in rats. Science 1980, 210:195-198.
26. Maijala R., Nurmi F., Fischer A. Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Science 1995, 39:19-22.
27. Masson F., Talon R., Montel M.C. Histamine and tyramine production by bacteria from meat products. International Journal of Food Microbiology 1996, 32:199-207.
28. Montel M.C., Masson F., Talon R. Comparison of biogenic amine content in traditional and industrial French dry sausages. Sciences des Aliments 1999, 19:247-254.
29. Ordóñez J.A., Hierro E.M., Bruna J.M., de La Hoz L.M. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 1999, 39:329-367.
30. 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. Journal of Applied Microbiology 2001, 90:882-891.
31. Rice S.L., Koheler P.E. Tyrosine and histidine decarboxylase activities of Pediococcus cerevisiae and Lactobacillus species and the production of tyramine in fermented sausages. Journal of Milk and Food Technology 1976, 39:166-169.
32. Rödel W., Stiebing A., Kröckel L. Ripening parameters for traditional dry sausages with a mould covering. Fleichwirtschaft 1993, 73:848-853.
33. Ruíz-Capillas C., Jiménez-Colmenero F. Biogenic amines in meat and meat products. Critical Reviews in Food Science and Nutrition 2004, 44:489-499.
34. Ruiz-Capillas C., Jiménez-Colmenero F. Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage. Food Control 2010, 21:1331-1337.
35. Sattler J., Häfner D., Klotter H.J., Lorenz W., Wagner P.K. Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions 1988, 23:361-365.
36. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Research International 1996, 29:675-690.
37. Silla-Santos M.H. Biogenic amines: Their importance in foods. International Journal of Food Microbiology 1996, 29:213-231.
38. StatSoft Inc. Statistica 6.0 software 2001, StatSoft, Tucksa, (Available from:http://www.statsoft.com).
39. Stratton J.E., Hutkins R.W., Taylor S.L. Biogenic amine in cheese and other fermented food: A review. Journal of Food Protection 1991, 54:460-470.
40. Suzzi G., Gardini F. Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology 2003, 88:41-54.