Biogenic amines content as an indicator for the estimation of good manufacturing practice during Petrovskà klobàsa production
2012
Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Petrović, Ljiljana (Faculty of Technology, Nov Sad (Serbia)) | Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia)) | Škaljac, Snežana (Faculty of Technology, Novi Sad (Serbia)) | Jokanović, Marija (Faculty of Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Džinić, Natalija (Faculty of Technology, Novi Sad (Serbia))
In this paper, good manufacturing practice (GMP) during Petrovská klobása production, throughout three seasons and for the total of 13 batches (A1, A2, B1, B2, B3, B4 – first; C1, C2, C3 – second; D1, D2, E1, E2 – third season), was estimated based on tyramine, histamine, phenylethylamine, vasoactive and total biogenic amines content. Analyses were performed by HPLCDAD on Eclipse XDB-C18 column. Chromatographic separation of dansyl chloride derivatizated amines was completed in 8 min. Histamine, as the most important amine from the food safety point of view, was not detected in any analyzed sample. Total content of biogenic amines ranged from 77.8 to 174 mg/kg in the first, from 456 to 744 mg/kg in the second and from 144 to 217 mg/kg in the third production season. Tyramine was not detected in A1 batch, while in others its content ranged from 6.90 (B1) to 160 mg/kg (C3). For C batches content of phenylethylamin, as well as the sum of vasoactive biogenic amines was found to be higher than values considered as upper limits (30 mg/kg; 200 mg/kg, respectively) for indication of GMP. According to obtained results good manufacturing practice was applied during production of Petrovská klobása in the first and third season, while in the second season that was not the case.
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