Department of Zootechnical Sciences and Food Inspection, Faculty of Veterinary Medicine, University of Naples "Federico II," Via F. Delpino, 1 80137 Naples, Italy.
J Food Prot. 2010 Jan;73(1):114-8. doi: 10.4315/0362-028x-73.1.114.
The effect of modification of different chemical and microbiological parameters and the production of biogenic amines (histamine, cadaverine, putrescine, and tyramine) was examined during ripening of various types of typical Italian dry sausages (salami). Water activity decreased from 0.97 to 0.87, and pH reached the lowest value between the 13th and the 20th day of the ripening period, and then increased. Putrescine (up to 122.7 mg/kg) and tyramine (up to 105.9 mg/kg) mean levels showed dominance in comparison with cadaverine (up to 26.1 mg/kg) and histamine (up to 6.2 mg/kg) mean values in all sausage types. The highest putrescine and tyramine concentrations were observed in salami with the largest diameters. This comparative study suggests a good correlation between microbial behavior and amine evolution, particularly tyramine and putrescine, in dry sausage production.
研究了不同化学和微生物参数的变化以及生物胺（组胺、尸胺、腐胺和酪胺）的产生对各种典型意大利干香肠（萨拉米香肠）成熟过程的影响。水活度从 0.97 降至 0.87，pH 值在成熟过程的第 13 至 20 天之间达到最低值，然后升高。腐胺（高达 122.7mg/kg）和酪胺（高达 105.9mg/kg）的平均水平与尸胺（高达 26.1mg/kg）和组胺（高达 6.2mg/kg）的平均水平相比在所有香肠类型中均占主导地位。在直径最大的萨拉米香肠中观察到最高的腐胺和酪胺浓度。这项比较研究表明，在干香肠生产中，微生物行为和胺类演变，特别是酪胺和腐胺之间存在良好的相关性。
