Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenički sudžuk during processing

The evolution of free amino acids and biogenic amines during 23 days of drying and ripening was determined in the traditional, dry-fermented sausage, Sjenički sudžuk. The concentration of most amino acids increased significantly (P < 0.05) over time, giving rise to a final concentration of total...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-09, Vol.333 (1), p.12021
Main Authors: Ikonic, P, Jokanovic, M, Peulic, T, Cucevic, N, Tomicic, Z, Skaljac, S, Ivic, M
Format: Article
Language:English
Subjects:
Amines
Amino acids
Biogenic amines
Dry matter
Drying
Evolution
Histamine
Hygiene
Microbiota
Putrescine
Ripening
Tyramine
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Summary:The evolution of free amino acids and biogenic amines during 23 days of drying and ripening was determined in the traditional, dry-fermented sausage, Sjenički sudžuk. The concentration of most amino acids increased significantly (P < 0.05) over time, giving rise to a final concentration of total free amino acids of 600 mg/100g dry matter. Thus, the chief precursors became available for indigenous aminogenic microbiota, enabling formation and accumulation of biogenic amines. Total biogenic amines reached the level of 399 mg/kg by day 23 of processing. Putrescine and tyramine were the predominant amines. Their concentrations increased significantly (P < 0.05) during processing, ranging from 91.9 to 212 mg/kg and from 48.5 to 147 mg/kg, respectively. A positive outcome of this study is the very low registered concentration of histamine (9.69 mg/kg), the most important amine both from the toxicological and hygienic points of view.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/333/1/012021