Coı X0308 Sson Jean Daniel, Cerutti Caterina, Travaglia Fabiano, Arlorio Marco
Dipartimento di Scienze Chimiche, Alimentari, Farmaceutiche, Farmacologiche (DiSCAFF), Università degli Studi del Piemonte Orientale "A. Avogadro" via Bovio 6, 28100 Novara, Italy.
Meat Sci. 2004 Jun;67(2):343-9. doi: 10.1016/j.meatsci.2003.11.007.
Various fermented and seasoned foods such as cheese, sauerkraut, wine, beer and meat products may contain biogenic amines. The aim of this paper was to describe the presence of some biogenic amines (histamine, tyramine, tryptamine, 2-phenylethylamine) in "Salamini italiani alla cacciatora PDO", a typical fermented-ripened dry sausage widely consumed in Italy. Total level of biogenic amines in commercial samples ranged from 71 to 586 mg kg(-1). The amine recovered in higher concentrations was tyramine (372 mg kg(-1)) followed by histamine (165 mg kg(-1)). The second aim of this work was the quality control of the production in order to determine the parameters influencing the presence of biogenic amines in ripened salami. Sausages sampled for analysis during production, manipulation and ripening showed the presence of tyramine (64.4 mg kg(-1)) only after 15 days of fermentation. All investigated biogenic amines were detected in "Salamini" after 21 days of fermentation. We suggest the control of biogenic as important tool to establish the better condition of preservation of "Salamini italiani alla cacciatore PDO" during their shelf-life.
各种发酵和调味食品，如奶酪、酸菜、葡萄酒、啤酒和肉制品，可能含有生物胺。本文旨在描述“意大利猎人风干香肠PDO”（一种在意大利广泛消费的典型发酵成熟干香肠）中一些生物胺（组胺、酪胺、色胺、2-苯乙胺）的存在情况。商业样品中生物胺的总含量在71至586毫克/千克之间。回收浓度较高的胺是酪胺（372毫克/千克），其次是组胺（165毫克/千克）。这项工作的第二个目的是对生产进行质量控制，以确定影响成熟萨拉米香肠中生物胺存在的参数。在生产、加工和成熟过程中取样分析的香肠仅在发酵15天后显示出酪胺的存在（64.4毫克/千克）。发酵21天后，在“风干香肠”中检测到了所有研究的生物胺。我们建议将生物胺的控制作为在“意大利猎人风干香肠PDO”保质期内确定更好保存条件的重要工具。
