Histamine and Tyramine Content of Meat Products

1975 ◽  
Vol 38 (5) ◽  
pp. 256-258 ◽  
Author(s):  
S. RICE ◽  
R. R. EITENMILLER ◽  
P. E. KOEHLER
Keyword(s):  
Meat Products ◽  
Processing Conditions ◽  
Histamine Concentration ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
Normal Processing ◽  
Dry Sausage

A survey was conducted to determine the histamine and tyramine contents of a variety of meat products. Histamine was found in all products at concentrations only slightly greater than one would expect from normal physiological amounts found in muscle. Semi-dry sausage products contained an average histamine concentration of 3.59 μg/g compared to an average of 2.87 μg/g in dry sausages. Country-cured hams averaged 1.69 μg histamine/g. Emulsion type products contained slightly less histamine than the fermented sausages. Braunschweiger, an exception, contained 3.6 μg histamine/g but would be expected to contain more histamine than other emulsion-type products because of its liver content. Data indicate that histamine is not formed to an appreciable extent in these meat products under normal processing conditions. Detectable amounts of tyramine were found in 71% of the sausages and in 39% of semi-dry sausages. Tyramine was not detected in country-cured ham. Average tyramine concentrations were 244 and 85.8 μg/g in the dry and semi-dry sausages, respectively. The greatest tyramine concentration found in this study was 1237 μg/g in a Genoa salami. It is apparent that sufficient tyramine can occur in ripened sausages to be troublesome to tyramine-susceptible individuals.

scholarly journals Effects of regular control of food colours content in meat products in Serbia

2021 ◽  
Vol 854 (1) ◽  
pp. 012072
Author(s):  
R B Petronijevic ◽  
D Trbovic ◽  
M Sefer
Keyword(s):  
High Performance ◽  
Meat Products ◽  
Regular Control ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Canned Meat ◽  
Mechanically Separated Meat ◽  
Dry Sausages ◽  
Sea Fish ◽  
Food Colours

Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

scholarly journals Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
Carmela Amadoro ◽  
Franca Rossi ◽  
Michele Piccirilli ◽  
Giampaolo Colavita
Keyword(s):  
Meat Products ◽  
Lactobacillus Sakei ◽  
Bacterial Isolates ◽  
Chain Reaction ◽  
Spontaneous Fermentation ◽  
Meat Extract ◽  
Fermented Sausages ◽  
Polymerase Chain ◽  
High Diversity

In this study bacterial isolates from <em>Ventricina del Vastese</em> sausage, previously identified as <em>Lactobacillus (L.) sakei</em>, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 <em>L. sakei</em> isolates from sausages manufactured with spontaneous fermentation in the same producing plant were taken into account. Six genotypic groups were distinguished on the basis of Rep-polymerase chain reaction with the GTG<sub>5</sub> primer, some of which were found only in the sausages ripened at temperatures lower than 10°C for the first two months and lower than 16°C for the remaining three months, according to the traditional ripening process. Six strains were selected as representative of the genotypic profiles and further characterised. A high diversity in their fermentation profiles was observed, and different groups were separated on the basis of growth and acidifying capacity in meat extract. None of the strains produced histamine or tyramine <em>in vitro</em>. One strain was able to slightly inhibit <em>Listeria (L.) monocytogenes</em> and <em>L. innocua</em> and all six strains were able to slightly inhibit <em>Enterobacteriaceae</em> isolated from <em>Ventricina del Vastese</em> sausages <em>in vitro</em>. Results showed that most <em>L. sakei</em> strains can have a role in improving the safety of low acidity fermented sausages, even though a limited acidifying capacity was observed in a meat-like substrate, and that <em>L. sakei</em> strains able to produce biogenic amines are unlikely to occur in spontaneously fermented meat products.

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

Effect of Residual Ascorbate on Determination of Nitrite in Commercial Cured Meat Products

1984 ◽  
Vol 67 (4) ◽  
pp. 692-697
Author(s):  
Jay B Fox ◽  
Robert C Doerr ◽  
Robert Gates
Keyword(s):  
Meat Products ◽  
Processing Conditions ◽  
Griess Reagent ◽  
Meat Content ◽  
Cured Meat

Abstract Residual ascorbate in cured meat slurries results in different amounts of pigment being produced from different Griess reagent combinations. The phenomenon was used to study residual ascorbate in commercial cured meat products which had a variety of textures, acidities, moisture and meat content, fat, homogeneity, initial nitrite, and processing conditions. Diluting and heating the samples according to the AOAC procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the first dilution showed the effect of heating to be the elimination of interferences and solubilization or extraction of nitrite from the precipitate.

Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period

2011 ◽  
Vol 91 (1) ◽  
pp. 87-95 ◽  
Author(s):  
R. Khiaosa-ard ◽  
P. Chungsiriwat ◽  
N. Chommanart ◽  
M. Kreuzer ◽  
S. Jaturasitha
Keyword(s):  
Fatty Acid ◽  
Storage Time ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Tuna Oil ◽  
Supplementation Period ◽  
Thiobarbituric Acid Value ◽  
Dry Sausages ◽  
Long Chain

Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.

On-Line PVT Properties of Amorphous Polymers

2009 ◽  
Vol 87-88 ◽  
pp. 216-221
Author(s):  
Jian Wang ◽  
Peng Cheng Xie ◽  
Yu Mei Ding ◽  
Wei Min Yang
Keyword(s):  
Amorphous Polymers ◽  
Processing Conditions ◽  
Pvt Properties ◽  
Molding Machine ◽  
Industrial Processing ◽  
Temperature Ranges ◽  
On Line ◽  
Large Length ◽  
Normal Processing ◽  
Good Agreement

Pressure-Volume-Temperature (P-V-T) properties of two amorphous polymers (ABS and PS) were measured by an on-line testing measurement in the temperature ranges from 20 to 150 °C and pressures from 20 to 120 MPa. The on-line testing measurement is based on an injection molding machine (IMM), and it can be used to get P-V-T data of polymers directly with a special testing mold under normal processing conditions. The experimental P-V-T results of amorphous polymers under industrial processing conditions were presented. A new modified two-domain Spencer-Gilmore equation of state (EOS) was developed. The P-V-T properties were correlated by the modified Spencer-Gilmore EOS and a modified two-domain Tait EOS, showing a good agreement with measurements. The effects of sample forms were investigated. A sample with large length diameter ratio is the best one to be measured.

scholarly journals Heterocyclic amines formation and mitigation in processed meat and meat products: a review

2021 ◽  
Author(s):  
Samuel Ayofemi Olalekan Adeyeye ◽  
Tolulope Joshua Ashaolu
Keyword(s):  
Amino Acids ◽  
Thermal Processing ◽  
Meat Products ◽  
Cooking Time ◽  
Heterocyclic Amines ◽  
Heat Processing ◽  
Processed Meat ◽  
Processing Conditions ◽  
Processed Food ◽  
Microwave Application

This review assesses heterocyclic amines (HCAs) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature and cooking time, fat contents, and the presence of HCA precursors, such as water, and lipids, meat marinating. Additional factors that could promote HCA formation are pH, meat type and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars that help in the production of HCAs. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8 dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), IQ, and MeIQ are HCAs of importance because of their link to cancer in humans. Over 25 different HCAs have been identified in processed food up to date. Out of this nine of the HCAs belong to possible carcinogens (group 2B) while one is grouped as a probable carcinogen (group 2A) in humans. To mitigate HCA generation during heat processing, different techniques have been used which include multiple recipes, adjustments of thermal processing conditions, the use of flavourings in case of meat, pre-treatments like microwave application, as well as application of antioxidants whether natural occurring and artificial ones.

Development of Biogenic Amines during the Ripening of Italian Dry Sausages

2010 ◽  
Vol 73 (1) ◽  
pp. 114-118 ◽  
Author(s):  
ANIELLO ANASTASIO ◽  
ROSA DRAISCI ◽  
TIZIANA PEPE ◽  
RAFFAELINA MERCOGLIANO ◽  
FERNANDA DELLI QUADRI ◽  
...  
Keyword(s):  
Comparative Study ◽  
Biogenic Amines ◽  
Water Activity ◽  
Mean Values ◽  
Ripening Period ◽  
Microbiological Parameters ◽  
Dry Sausages ◽  
Dry Sausage

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.

scholarly journals Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1505
Author(s):  
Micaela Álvarez ◽  
María J. Andrade ◽  
Carmen García ◽  
Juan J. Rondán ◽  
Félix Núñez
Keyword(s):  
Meat Products ◽  
Debaryomyces Hansenii ◽  
Antifungal Protein ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Protective Cultures

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

Comprehensive evaluation of dry sausages

2021 ◽  
pp. 51-60
Author(s):  
V. V. Martynov ◽  
A. A. Agarkova ◽  
E. A. Prosekova ◽  
V. P. Panov ◽  
A. E. Semak ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comprehensive Evaluation ◽  
Raw Materials ◽  
Meat Products ◽  
Poor Quality ◽  
Quality Parameters ◽  
Regulatory Requirements ◽  
E Coli ◽  
Microbiological Methods ◽  
Dry Sausages

The lack of a comprehensive quality evaluation often leads to the fact that meat products do not correspond to their name in composition or are of poor quality. The purpose of our researches shows how the comprehensive evaluation of the quality parameters of dry sausages is important to identify the composition of their name, the recipe and regulatory requirements. Dry sausages of diff erent brands of “Braunschweig” and “Jewish” varieties have been studied. Comprehensive researches of quality parameters have been carried out by organoleptic, physic and chemical methods, which determined the pH, mass fraction of moisture, content of sodium chloride and nitrite; microbiological methods, including the determination of Escherichia coli group bacteria, E. coli, S. aureus and sulfi tereducing clostridium; as well as microstructure methods and PCR, which determined the quality of raw meat raw materials and its possible falsifi cations. It has been found as a result that none of the studied samples fully meets the regulatory requirements. In particular, one of the samples was unsafe due to the presence of Escherichia coli group bacteria and E. coli. In some samples additives based on animal proteins were found not indicated on the label, and with the help of PCR some samples have been found to have a mismatch in the composition of the original meat raw materials GOST. At the same time, according to the results of analysis by separate methods, many samples fully met the requirements of the standards. Thus, the results obtained confi rm the need for comprehensive researches of food products, since only such the evaluation can ensure their safety and quality.

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