Abstract
ABSTRACTThe concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found. The formation of putrescine from arginine was suggested. A large variation in the amine content and composition was found, possibly related to different methods of fabrication and to the specific flora of the sausages. In view of possible harmful effects of these amines, concentrations reported in this note deserve careful reflection and further investigation.
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