Effect of potassium sorbate on development of biogenic amines during sausage fermentation

Abstract

AbstractDifferent concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a slight decrease in bacterial counts during aging period of fermented sausages. No differences in bacterial counts could be observed between treatment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbate was used in concentration up to 0.06%. Histamine, tryptamine and phenylethylamine concentrations increased, then decreased in the later stage of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Statistical analyses proved that there was a positive relation between total biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TBA and potassium sorbate concentration was found. The interrelationship between the concentration of TBA and the two factors (aging period and potassium sorbate concentration) with higher determination coefficient (R2 = 0.94) was given.