Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening
2009
Komprda, T. | Sládková, P. | Dohnal, V.
Sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated K and R), two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), two spicing mixtures (H; P) and two casing diameters (4.5cm, T; 7cm, W), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15°C and relative humidity of 70% between days 28 and 112). Tyramine and putrescine content (Y, mgkg⁻¹) increased (P <0.01) with increasing time of ripening/storage (X, days): Y =52.0+5.19X -0.0275X ² (R ² =0.60) and Y =37.0+3.45X -0.0192X ² (R ² =0.23), respectively. Smaller diameter (T), spice mix containing red pepper (P) and starter culture C decreased (P <0.05) both tyramine and putrescine content in the sausages as compared to the W, H and F counterparts, respectively; content of both amines was lower (P <0.05) in the K-sausages than in the R-sausages. Tyramine content in the sausages at the time interval 28days of ripening+21days of storage was in the range from 170 (KHCU sausage combination) to 382 (RHFS) mgkg⁻¹.
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