Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

Livia Simon-Sarkadi, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Biogenic amines (BAs) are commonly found in many foods, especially in fermented foods. BAs have been regarded as potentially hazardous micro-components of food that may cause disorders to consumers. Besides the toxicological implications, BAs are of concern in relation to food hygiene. Numerous efforts have been made recently to reduce or to prevent formation of BAs in food. High hydrostatic pressure (HHP) is one of the most encouraging alternatives to traditional thermal treatment for food preservation. The aim of the present study was to investigate the effect of HHP on the microflora, and through this, on the production of BAs in dry fermented sausages during storage.Samples of Hungarian dry fermented sausages were pressurized at 500. MPa/10. min ("Food Lab"900$ model S-FL-850-9-W, STANSTED Fluid Power Ltd. UK). Samples were stored at 8 °C for 1. month. Aerobic plate count was determined on TPC agar. BAs were measured using an automatic amino acid analyzer (Amino Acid Analyzer AAA400, Ingos Ltd., Czech Republic).HHP treatment improved the microbial quality of the sausages and it was effective in the reduction of BA formation during storage.

Original languageEnglish
Pages (from-to)380-384
Number of pages5
JournalFood Research International
Volume47
Issue number2
DOIs
Publication statusPublished - Jul 1 2012

Keywords

  • Biogenic amines
  • Dry fermented sausage
  • High hydrostatic pressure

ASJC Scopus subject areas

  • Food Science

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