Abstract

IZQUIERDO, Pedro et al. Bacterial and Biogenic Amines in Milano Type Sausage: Storage Time Effect. Rev. Cient. (Maracaibo) [online]. 2006, vol.16, n.2, pp.186-194. ISSN 0798-2259.

Free aminoacids presence, decarboxilating bacteria, temperature and storage time may induce biogenic amine formation. The objective of this research was to determine storage time effect on biogenic amine and bacteria presence in milano type sausage. Nine (9) complete sausages of three brands (3 units per brand) were used, two months from expiration date. Samples were analyzed 60, 30 and 0 days before expiration. Biogenic amines were determined by means of liquid chromatography (HPLC), lactic acid bacteria (LAB), enterococci (ENTC) and enterobacteria (ENTB) according to ICMSF. In brand 1 a significant diminishment (P < 0.05) in LAB number, brand 2 remain stable, meanwhile brand 3 raised significantly (P < 0.05) between first and second sampling, and kept this values until expiration date. There were no significant differences in ENTC of brands 1 and 3, but in brand 2, the number raised, and significant differences (P < 0.05) between first and later dates were found. Brand and storage time and interaction between them had a significant effect (P < 0.05) on biogenic amine content, ENTC and LAB. LAB was higher than ENTC during storage. ENTB were not found. Tiramine, histamine, cadaverin and putrescine were detected; tiramine and histamine concentrations could produce a food poisoning in susceptible individuals.

Keywords : Biogenic amines; sausage; biogenic amine producing bacteria.