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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing
Author(s) -
Wójciak Karolina M.,
Stasiak Dariusz M.,
Stadnik Joanna,
Ferysiuk Karolina,
Koiuk Anna
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13906
Subject(s) - cadaverine , sonication , food science , fermentation , ripening , chemistry , biogenic amine , listeria monocytogenes , tyramine , lactic acid , brine , bacteria , putrescine , biochemistry , chromatography , biology , organic chemistry , enzyme , receptor , neurotransmitter , genetics
Summary In this study, the influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing was studied. Samples of musculus semimembranosus were sonicated at different times (5 and 10 min) using ultrasound cold bath (4 °C) in acid whey ( US 40 kH z and acoustic power 480 W). The effect of sonication on biogenic amine ( BA ) formation was investigated during 93 days of ripening period. Other parameters ( pH value, water activity, microbial counts) that might provide further information on the product under study were also determined. The use of ultrasound during beef marinating in acid whey has a positive effect on retarding histamine ( HIS ), cadaverine ( CAD ), tyramine ( TYR ) and putrescine ( PUT ) formation. Moreover, the sonication treatment did not inhibit the growth of lactic acid bacteria ( LAB ) in dry‐fermented beef during the whole ripening period. The pathogen bacteria ( Staphylococcus aureus , Clostridium sp., Listeria monocytogenes ) were not detected in all samples neither after 31 nor after 93 days of ripening period.