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 Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S183-S186
Author(s):  
I. Revilla ◽  
A. M Vivar-Quintana
Keyword(s):  
Water Activity ◽  
Rapid Development ◽  
Antioxidant Properties ◽  
Curing Process ◽  
Colour Intensity ◽  
Dry Sausages ◽  
Dry Sausage

The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage “Chorizo Zamorano” evaluating texture, colour and antioxidant properties. Four types of dry sausage were elaborated, control made with 1.8% of intermediate hot paprika, Zam0% made with 2.8% of intermediate hot paprika, Zam15% made with 2.38% of intermediate hot and 0.42% of hot paprika and Zam30% made with 1.96% of intermediate hot and 0.84% of hot paprika. The results showed that increasing paprika doses and percentage of hot paprika, affect the curing process, resulting in a faster decrease in pH and in water activity. This elicits a more rapid development of texture, suitable hardness being reached in less time. Additionally, these products have greater colour intensity and colour remains more stable during the curing process, together with lower malonaldehyde contents.

Survival of Staphylococcus aureus and Salmonella Enteritidis on Salted Sardines (Sardina pilchardus) during Ripening

2003 ◽  
Vol 66 (8) ◽  
pp. 1479-1481 ◽  
Author(s):  
J. S. ARKOUDELOS ◽  
F. J. SAMARAS ◽  
C. C. TASSOU
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Salmonella Enteritidis ◽  
Sardina Pilchardus ◽  
Ripening Process ◽  
Ripening Period ◽  
Viable Cells ◽  
Pure Cultures ◽  
Market Needs

The ripening period for salted sardines ranges from 4 to 6 months, depending on the season. Sometimes producing industries need to distribute the product earlier owing to market needs, and when this happens the product's safety needs to be assured. The purpose of this work was to study the survival of Staphylococcus aureus and Salmonella Enteritidis on salted sardines during a ripening period of 115 days. Salted sardines were inoculated with pure cultures of S. aureus and Salmonella Enteritidis (105 CFU/g of fish on day 0). After 5 days of ripening, the water activity value for the sardines decreased from 0.93 to 0.69. The survival of both pathogens and that of total viable cells were evaluated during the ripening process. Total viable counts decreased by 2 log units over the 115-day ripening period. Salmonella Enteritidis and S. aureus survived for 60 and 90 days, respectively. Therefore, the use of a 90-day ripening period could be effective in assuring the safety of the final product.

3D Biometrics for Hindfoot Alignment Using Weightbearing Computed Tomography

2019 ◽  
Vol 40 (6) ◽  
pp. 720-726 ◽  
Author(s):  
Jian Zhong Zhang ◽  
François Lintz ◽  
Alessio Bernasconi ◽  
Shu Zhang ◽  
Keyword(s):  
Computed Tomography ◽  
Comparative Study ◽  
Interobserver Reliability ◽  
Intraclass Correlation ◽  
Correlation Coefficients ◽  
Level Of Evidence ◽  
Hindfoot Alignment ◽  
Mean Values ◽  
Intraclass Correlation Coefficients ◽  
Prospective Comparative Study

Background: Weightbearing computed tomography (WBCT) is a useful tool for the assessment of hindfoot alignment (HA). Foot ankle offset (FAO) is a recently introduced parameter, determined from WBCT images using semiautomatic software. The aim of this study was to determine the clinical relevance and reproducibility of FAO for the evaluation of HA. Methods: A prospective comparative study was performed on consecutive patients requiring bilateral WBCT between September 2017 and April 2018. Based on the clinical assessment of HA, patients were divided into 3 groups: (1) normal alignment group (G1), (2) valgus (G2), and (3) varus (G3). FAO and long axial view (HACT) were measured on WBCT images, and the groups were compared. The reproducibility of FAO and HACT was determined through intraclass correlation coefficients (ICCs). Regression analysis was performed to investigate the correlation between the 2 methods. Overall, 249 feet (126 patients) were included (G1 = 115, G2 = 78, and G3 = 56 feet). Results: The mean values for FAO and HACT were 1.2% ± 2.8% and 3.9 ± 3.1, respectively, in G1; 8.1% ± 3.7% and 9.7 ± 4.9 in G2; and −6.6% ± 4.8% and −8.2 ± 6.6 in G3. Intra- and interobserver reliability was 0.987 and 0.988 for FAO and 0.949 and 0.949 for HACT, respectively. There was a good linear correlation between HACT and FAO ( R2 = 0.744), with a regression slope of 1.064. Conclusions: WBCT was a useful method for the characterization of HA. FAO was reproducible and correlated well with physical examination. Level of Evidence: Level II, prospective comparative study.

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms

2007 ◽  
Vol 74 (3) ◽  
pp. 276-282 ◽  
Author(s):  
María Fernández ◽  
Daniel M Linares ◽  
Beatriz del Río ◽  
Victor Ladero ◽  
Miguel A Alvarez
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Raw Milk ◽  
Pcr Detection ◽  
Ripening Period ◽  
Pasteurized Milk ◽  
Toxicological Effects ◽  
Food And Beverages ◽  
Different Origin ◽  
Detection And Quantification

The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese.

scholarly journals Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement

2012 ◽  
Vol 81 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Jana Kasperová ◽  
Jozef Nagy ◽  
Peter Popelka ◽  
Zuzana Dičáková ◽  
Alena Nagyová ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Analysis ◽  
Water Content ◽  
Water Activity ◽  
Colour Measurement ◽  
Free Acidity ◽  
Mean Values ◽  
Chemical Indicators ◽  
Council Directive ◽  
Physico Chemical

The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

scholarly journals Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

2018 ◽  
Vol 10 (7) ◽  
pp. 196 ◽  
Author(s):  
Rogério Marcos de Oliveira Alves ◽  
Jacqueline Lemos Viana ◽  
Henrique de Abreu Cerqueira Sousa ◽  
Ana Maria Waldschmidt
Keyword(s):  
Electrical Conductivity ◽  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Northeastern Brazil ◽  
Chemical Parameters ◽  
Technical Regulation ◽  
Mean Values ◽  
Physico Chemical

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

scholarly journals Comparative study of plum cultivars belonging to different taxons during 1980-1996

2004 ◽  
Vol 10 (4) ◽  
Author(s):  
D. Surányi ◽  
Z. Erdős
Keyword(s):  
Comparative Study ◽  
Environmental Conditions ◽  
Breeding Program ◽  
Prunus Species ◽  
Ripening Period ◽  
Ecological Requirements ◽  
Bitter Almond ◽  
Tight Correlation ◽  
Selection Of ◽  
Sweet Almond

The program of the Research Institute of Cegléd, comprises the acclimation and selection of 7 Prunus-species and 39 cultivars grafted on Myrobalan C. 679 (P. cerasifera) seedling stocks. In addition two varieties have been investigated on three different rootstocks each: Myrobalan C. 174 (P. cerasifera), Bitter almond C. 449 (P. arnygdalus var. amara) and Sweet almond C. 471 (P. amygdalus var. dulcis). Fruits of commercial quality are produced maroly on some cultivars of P. salicina-, P. italica- and P. cerasifera character. Authors explain the three possible causes of low yields experienced in non-European plums: 1/ unfavorable environmental conditions 2/ lack of irrigation and 3/ superficial information concerning the variety, rootstock and adequate traditions as well as growing practices. A rather tight correlation has been stated between blooming dates and the main ripening period. However, the early blooming time alone cannot be considered as the cause of low productivity. The decay of plum trees is attributed to special ecological requirements and phytosanitary problems of the foreign plum cultivars. The analysis of regression revealed stochastic relations involving several other characters too, which facilitate the planning of cross-combinations in the breeding program.

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