Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

“…It is produced exclusively from pork meat and fat and spices: red hot paprika powder, salt, garlic, caraway and sugar (Tasić et al, 2012). Dry fermented sausages are susceptible to lipid oxidation that can deteriorate their sensorial properties, by generation of compounds such as n-alkenals, dienals and aldehydes, which are associated with a rancid taste and odor.…”

Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions

“…System was equilibrated 3 min before next analysis. Flow rate was 1.5 mL/min, column temperature was 40 °C and 5 µL of sample was injected [22]. Detection limits of the amines were determined to be 0.1 μg/g for putrescine and spermidine, 0.167 μg/g for cadaverine and tyramin, 0.25 μg/g for tryptamine, phenylethylamine and histamine, and 0.5 μg/g for serotonin and spermine, respectively.…”

“…Histamine was not found in examined sausages because of low temperatures applied during smoking, drying and ripening. Both drying models used in this study were slow drying models with the maximum temperatures up to 12.4 °C, which are not adequate conditions for histamine formation [22].…”

Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbial safety of resulting dry fermented sausages – A pilot study

“…Dansyl chloride solution was prepared by dissolving 20 mg of dansyl chloride (SigmaeAldrich) in 2 ml of acetone. Extraction and derivatization of sausage samples (2 g) was conducted according to Eerola, Hinkkanen, Lindfors, and Hirvi (1993), and BA content was determined by High Performance Liquid Chromatography (Agilent 1200 series; Agilent Technologies, USA) according to Tasic et al (2012).…”