Influence of processing temperature on the formation of biogenic amines in dry sausages

Temperature is known to have a clear influence on the formation of biogenic amines in the fishing industry and in cheese fermentation In this work, the effect of processing temperature on the formation of amines in dry sausages was studied in pilot and factory trials. Sausages made from the same batch of raw materials, were divided into two groups each fermented at different processing temperatures. The influence of raw materials on amine formation was evident. When commercial preparations of starter cultures containing lactic acid bacteria and Staphylococcus carnosus were used, a lower processing temperature resulted in higher levels of amines and delayed pH decrease in comparison with the higher temperature. However, more amines were formed at the higher processing temperature when glucono-delta-lactone with S. carnosus was used. According to these results not only the selection of raw materials, but also the choice of optimal processing temperature for the amine-negative starter culture used, are important critical control points in preventing the formation of high levels of biogenic amines in dry sausages.