Open AccessEvolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenički sudžuk during processing
Author(s) -
Predrag Ikonić,
Marija Jokanović,
Tatjana Tasić,
N Cucevic,
Zorica Tomičić,
Snežana Škaljac,
Maja Ivić
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012021
Subject(s) - biogenic amine , tyramine , chemistry , fermentation , putrescine , food science , dry matter , amino acid , ripening , amine gas treating , organic chemistry , zoology , biochemistry , biology , serotonin , enzyme , receptor
The evolution of free amino acids and biogenic amines during 23 days of drying and ripening was determined in the traditional, dry-fermented sausage, Sjenički sudžuk . The concentration of most amino acids increased significantly ( P < 0.05) over time, giving rise to a final concentration of total free amino acids of 600 mg/100g dry matter. Thus, the chief precursors became available for indigenous aminogenic microbiota, enabling formation and accumulation of biogenic amines. Total biogenic amines reached the level of 399 mg/kg by day 23 of processing. Putrescine and tyramine were the predominant amines. Their concentrations increased significantly ( P < 0.05) during processing, ranging from 91.9 to 212 mg/kg and from 48.5 to 147 mg/kg, respectively. A positive outcome of this study is the very low registered concentration of histamine (9.69 mg/kg), the most important amine both from the toxicological and hygienic points of view.