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Technological conditions influence aminogenesis during spontaneous sausage fermentation
M L Latorre-Moratalla1, S Bover-Cid, M C Vidal-Carou
1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain.
Meat Science
|April 27, 2010
Summary
Traditional manufacturing processes for Spanish dry fermented sausages, using lower temperatures and humidity, better control biogenic amine formation compared to industrial methods. This is crucial for sausage quality and safety.
Area of Science:
- Food Science
- Microbiology
- Fermentation Technology
Background:
- Biogenic amines (BAs) are compounds that can affect food safety and quality.
- Spontaneous microbiota in dry fermented sausages can produce BAs.
- Manufacturing conditions influence BA formation.
Purpose of the Study:
- To evaluate the impact of two manufacturing processes on BA formation in Spanish dry fermented sausages (fuet and llonganissa).
- To determine which process conditions best control aminogenic activity.
Main Methods:
- Comparison of two manufacturing processes (A: industrial, B: traditional) for fuet (2.5 cm) and llonganissa (4.5 cm) sausages.
- Analysis of biogenic amine accumulation and profiles.
Main Results:
- Process A (higher temperature/humidity) resulted in faster and higher BA accumulation than Process B.
- Sausage diameter influenced BA profiles: tyramine dominant in fuet, putrescine in llonganissa.
- Larger diameter sausages (llonganissa) had higher overall BA content.
Conclusions:
- Technological conditions significantly modulate BA formation by affecting bacterial populations and their activity.
- Traditional manufacturing practices (lower temperature/humidity) are more suitable for controlling BA accumulation in spontaneously fermented sausages.
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