Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 3 / 2012

Kameník, J. – Standarová, E. – Saláková, A. – Vorlová, L.
Contents of biogenic amines and polyamines in mould-fermented sausages
Journal of Food and Nutrition Research, 51, 2012, No. 3, s. 164-172

Josef Kameník, Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Palackého tř. 1/3, 612 42 Brno, Czech Republic. E-mail:

Summary: 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 of BA 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-type sausages.

Keywords: fuet; Hungarian-type sausage; pH value; tyramine; putrescine; cadaverine

  (pdf, 93.54 Kb, 1189x)