Abstract
The formation of biogenic amines in dry sausages after ripening was studied. Four batches of dry sausages were provided by a manufacturer after slicing and vacuum-packaging and were stored at +4°C and +10°C. Biogenic amines (tyramine, histamine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine and spermidine) were analysed 4 times during the 58-day storage time. Dry sausages were also evaluated according to their sensory acceptability, pH values and contents of thiobarbituric acid and volatile nitrosamines. Tyramine and putrescine were formed during the storage period and differences between batches were detected. The sensory quality remained acceptable throughout the trial. The slight decrease in sensory scores during the storage time could not been explained either by increased tyramine and putrescine levels or by other chemical parameters. The results of this study demonstrate that contamination by amine-producing bacteria and/or amine formation can also occur after the fermentation process of dry sausages.
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