Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

Abstract

The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4 °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time -but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

“…tyrosine and arginine were also reported by other researchers, especially during the extended ripening of dry-cured ham www.food.actapol.net/ (Alfaia et al, 2004). A gradual release of amino acids throughout ageing is typical in dry fermented meat products (Rabie et al, 2014;Stadnik and Dolatowski, 2015). Such increasing trends were typically observed for all study samples, and are consistent with reports by Stadnik and Dolatowski (2015).…”

“…In the present study, these amino acids exhibited increases for lysine and histidine and decreases for tyrosine for all samples respectively after 36 months of ageing. Rabie et al (2014) also reported considerable increases throughout storage of these three FAAs in the case of fermented horse meat and only one of them (lysine) in the case of beef products. The TFAA content was higher for the salted beef sample (S) and the cured one (N) compared with salted beef marinated with acid whey (W) after 21 days and 36 months of ageing.…”

“…Means followed by the same letters within row (lower case letters) are not signifi cantly diff erent at p < 0.05. www.food.actapol.net/ the levels above 100 mg/kg may cause some manifestation of poisoning. Rabie et al (2014) found that day 28 histamine in beef sausage was on the level of 31.24 mg/kg. The other author found a histamine level from 6.72 to 768 mg/kg in diff erent kinds of fermented meat products (Ansorena et al, 2002;Rabie et al, 2010;Şenöz et al, 2000).…”

“…Some Lactobacillus and Enterococcus strains have been identifi ed as tyramine producers because of their tyrosine decarboxylating activity (Papavergou et al, 2012). A lower level of tyramine was found by other scientists (Ansorena et al, 2002;Rabie et al, 2010;Rabie et al, 2014). Shalaby (1996) proposed a tyramine level from 100 to 800 mg/kg and a histamine level from 50 to 100 mg/ kg as fermented products compatible with GMP.…”

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

“…Rabie et al (2014) analyzed the evolution of each amino acid as well as the total free amino acid contents in sausages made of horse meat, beef, and turkey meats.…”