Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may produce direct or indirect effects on a consumerís health. In food microbiology, their large presence has been associated to spoilage and fermentation processes. The aim of the present study was to assess the content of biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion, except in dry sausages, the data obtained in the present study suggest these traditional foods have generally low biogenic amines total content.
|Autori:||F. FORZALE; R. NUVOLONI; F. PEDONESE; C. DASCENZI; GIORGI M|
|Titolo:||Biogenic amines content in Tuscan traditional products of animal origin|
|Anno del prodotto:||2011|
|Appare nelle tipologie:||1.1 Articolo in rivista|