Contents of biogenic amines and polyamines in mould-fermented sausages

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871127" target="_blank" >RIV/62157124:16270/12:43871127 - isvavai.cz</a>
Result on the web
<a href="http://www.vup.sk/download.php?bulID=1308" target="_blank" >http://www.vup.sk/download.php?bulID=1308</a>
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Contents of biogenic amines and polyamines in mould-fermented sausages
Original language description
The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter ({ 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values ofBA and PA found in all the samples analysed did not exceed 200 mg?kg-1. The BA contained in the largest quantities in fuet sausages were tyramine and putrescine, while larger quantities of tyramine and histamine were found in Hungarian-t
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
FM - Hygiene
OECD FORD branch
—

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)