TY - JOUR
T1 - Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
AU - Dos Santos, Luiz Felipe Lopes
AU - Mársico, Eliane Teixeira
AU - Lázaro, César Aquiles
AU - Teixeira, Rose
AU - Doro, Laís
AU - Conte Júnior, Carlos Adam
N1 - Publisher Copyright:
© 2015 Page Press Publications. All rights reserved.
PY - 2015/8/28
Y1 - 2015/8/28
N2 - The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL-1, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL-1. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg-1 for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg-1. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups whit a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.
AB - The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL-1, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL-1. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg-1 for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg-1. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups whit a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.
KW - Biogenic amines
KW - Food quality
KW - Food safety
KW - Proximate composition
KW - Salami
UR - http://www.scopus.com/inward/record.url?scp=84940947995&partnerID=8YFLogxK
U2 - 10.4081/ijfs.2015.4048
DO - 10.4081/ijfs.2015.4048
M3 - Artículo
AN - SCOPUS:84940947995
SN - 2239-7132
VL - 4
JO - Italian Journal of Food Safety
JF - Italian Journal of Food Safety
IS - 3
ER -