Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions

作     者：Tatjana Tasic Predrag Ikonic Ljiljana Petrovic Anamarija Mandic Snezana Skaljac Marija Jokanovic Vladimir Tomovic Branislav Sojic Maja Ivic Natalija Dzinic 

作者机构：Institute for Food Technology UniversiO of Novi Sad Bulevar Cara Lazara 1 Novi Sad 21000 Serbia Faculty of Technology University of Novi Sad Bulevar Cara Lazara 1 Novi Sad 21000 Serbia 

出 版 物：《Journal of Agricultural Science and Technology(B)》 (农业科学与技术（B）)

年 卷 期：2016年第6卷第1期

页      面：48-56页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

主　　题：Biogenic amines traditional dry fermented sausage Petrovska klobasa raw material production conditions. 

摘      要：Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and cold meat （B1, B3） during drying and ripening in traditional room （A1, B1） and in industrial ripening chamber （B3）. Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector （HPLC-DAD） on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group （51.6 mg/kg）, and tryptamine in B1 （38.1 mg/kg） and B3 （28.7 mg/kg） sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups （133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively）. Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat.