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Technological conditions influence aminogenesis during spontaneous sausage fermentation

Author:
Latorre-Moratalla, M.L., Bover-Cid, S., Vidal-Carou, M.C.
Source:
Meat science 2010 v.85 no.3 pp. 537-541
ISSN:
0309-1740
Subject:
sausages, fermentation, starter cultures, proteolysis, temperature, relative humidity, meat aging, drying, biogenic amines, microbial ecology, plate count, bacterial contamination, fermented foods, dried meat, quantitative analysis, capillary gas chromatography, mass spectrometry
Abstract:
The influence of two manufacturing processes on biogenic amine formation during the manufacture of Spanish dry fermented sausages of different diameters (fuet and llonganissa) was evaluated to elucidate which conditions allow better control of the aminogenic activity of spontaneous microbiota. Technological conditions affected both the amounts and the qualitative profile of biogenic amine accumulated. The higher processing temperature and relative humidity in process A (simulating those applied in industrial manufacture) favoured aminogenesis, since biogenic amine accumulation was faster and higher than in sausages manufactured under the process B (close to those used in traditional practices). The major amine differed depending on the diameter of the sausages, tyramine being the major amine in fuet (2.5cm diameter sausage), and putrescine in llonganissa (4.5cm). Moreover, sausages of higher diameter (llonganissa) had higher biogenic amine contents compared with the thinnest sausages (fuet). Conditions would modulate biogenic amine accumulation not only due to its influence on development of the bacterial population but also on its aminogenic activity. From the biogenic amine point of view, when sausages are spontaneously fermented, traditional lower temperatures and relative humidities are more appropriate than those usually applied in industrial processes.
Agid:
784600