Departament de Nutrició i Bromatologia - CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, 08028 Barcelona, Spain.
Meat Sci. 1999 Apr;51(4):305-11. doi: 10.1016/s0309-1740(98)00120-x.
Three trials were carried out to study the influence of the diameter on biogenic amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was done on three groups of Spanish dry fermented sausages with different diameter. In the second, two sections (centre and edge) of salchichón sausages were examined. The last trial consisted in the study of the ripening of two batches of sausages fermented under the same conditions but with two different diameters. Biogenic amine contents varied among the different type of products as well as among the same type of samples. Generally, amine levels in the biggest diameter sausages were higher than in the thinnest sausages. Amine contents were higher in the central part of the sausages than in the edge. During the ripening, larger tyramine amounts were formed in sausages with the biggest diameter. Statistical correlations were found among the diameter, the pH, the proteolysis and some amines. The results of the three trials agree with the hypothesis that the diameter is a factor that may affect the formation of biogenic amines during sausage fermentation.
三项试验研究了直径对发酵香肠中生物胺含量及相关参数（pH 值、湿度和蛋白质水解）的影响。第一项试验是在三组不同直径的西班牙干发酵香肠上进行的。第二项试验检测了 salchichón 香肠的中心和边缘两个部分。最后一项试验研究了在相同条件下发酵的两批香肠的成熟过程，但直径不同。不同类型的产品以及同一类型的样品中的生物胺含量存在差异。通常，直径最大的香肠中的胺含量高于最细的香肠。香肠中心部分的胺含量高于边缘部分。在成熟过程中，直径最大的香肠中形成了更多的酪胺。在直径、pH 值、蛋白质水解和一些胺之间发现了统计学相关性。这三项试验的结果与假设一致，即直径是影响香肠发酵过程中生物胺形成的因素之一。
