The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

Ayhan, Kamuran; Kolsarıcı, Nuray; Özkan, Güleren

doi:10.1016/s0309-1740(99)00046-7

Cited by 55 publications

(36 citation statements)

References 14 publications

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“…A putrescina e a cadaverina podem causar sabores desagradáveis, potencializar o efeito tóxico da histamina e da tiramina, e formar, na presença de nitrito, nitrosaminas, que são potencialmente cancerígenas (Ayhan et al, 1999;Glória, 2005). Algumas indústrias já estão conseguindo minimizar os teores de aminas biogênicas, mostrando que é possível obter produtos com menores teores desses compostos.…”

Section: Methodsunclassified

Aminas bioativas e características físico-químicas de salames tipo italiano

Caccioppoli¹,

Custódio²,

Vieira³

et al. 2006

Arq. Bras. Med. Vet. Zootec.

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RESUMOAmostras de seis lotes de sete marcas de salames tipo italiano foram analisadas quanto a aminas bioativas e características físico-químicas de qualidade. Oito das 10 aminas pesquisadas foram detectadas em todas as amostras com teores totais de 28,33 a 53,27mg/100g. A tiramina foi a amina predominante seguida da putrescina e da cadaverina. Todas as marcas apresentaram teores de tiramina capazes de causar efeito tóxico em indivíduos sensíveis dependendo da quantidade ingerida. Duas marcas apresentaram também teores potencialmente tóxicos de histamina e de feniletilamina. Nenhuma das marcas atendeu à legislação em pelo menos um parâmetro físico-químico. Os teores de umidade e de açucares totais foram as características com maior percentual de não-atendimento. Os teores de cinzas variaram de 5,54 a 7,12g/100g, sendo os cloretos 66 a 79% desses teores. As amostras apresentaram valores de pH de 4,86 a 5,78, acidez de 16,61 a 55,03ml NaOH N/100g e índice de peróxidos de não detectado a 334,82mEq/kg. Palavras-chave: poliaminas, aminas biogênicas, salame italiano, qualidade ABSTRACT Six batches of seven brands of Italian sausages purchased in Belo Horizonte

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Section: Methodsunclassified

Aminas bioativas e características físico-químicas de salames tipo italiano

Caccioppoli¹,

Custódio²,

Vieira³

et al. 2006

Arq. Bras. Med. Vet. Zootec.

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“…Histamine was also detected in Russian sausages, but usually not above 100 mg/kg (Hernandez-Jover et al, 1997). In the case of Turkish sausages, contents of 1,100 mg/kg of tyramine and 350 mg/kg of histamine were found in sucuks (Şenöz, Işıklı, & Çoksöyler, 2000), and 400 mg/kg of putrescine and 250 mg/kg of tyramine in soudjoucks (Ayhan, Kolsarici, & Özkan, 1999).…”

Section: Introductionmentioning

confidence: 95%

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

2014

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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.

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“…Besides, their toxicological effects, biogenic amines are of concern in relation to food hygiene. Biogenic amines are also important for their role as indicators of quality and/or acceptability in some foods (Ayhan et al, 1999;Ruiz-Capillas and Jimenes-Colmenero, 2004) High amounts of amines can be found in fermented foods derived from raw material with high protein content, such as dry and semi-dry fermented sausages (Suzzi and Gardini, 2003). The amount and type of biogenic amines depend on the nature of food and microorganisms.…”

Section: Introductionmentioning

confidence: 99%