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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Tatjana Tasić1, Predrag Ikonić1, Ljiljana Petrović2, Anamarija Mandić1, Snežana Škaljac2, Marija Jokanović2, Vladimir Tomović2, Branislav Šojić2, Maja Ivić2 and Natalija Džinić2
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DOI:10.17265/2161-6264/2016.01.006
Affiliation(s)
1. Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
2. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
ABSTRACT
Petrovská
klobása is
a traditional dry fermented sausage produced in the Autonomous Province of
Vojvodina. Formation of nine biogenic amines was determined in three sausage groups
produced from hot deboned (A1) and cold meat (B1, B3) during drying and
ripening in traditional room (A1, B1) and in industrial ripening chamber (B3). Dansyl
chloride derived amines were analysed by high-performance liquid chromatography with
diode-array detector (HPLC-DAD)
on Eclipse XDB-C18 column. Histamine, the most important amine from food safety
point of view, was not found in any of the analyzed samples. Serotonin and
spermidine were also not detected in any samples, while spermin was determined
in all analyzed samples. At the end of drying, phenylethylamine was the predominant
amine in A1 sausage group (51.6 mg/kg), and tryptamine in B1 (38.1
mg/kg) and B3 (28.7 mg/kg) sausage groups. At the end of ripening,
tryptamine was the predominant biogenic amine in all sausage groups (133, 121 and 39.8
mg/kg in A1, B1 and B3 groups, respectively). Total level of biogenic amines
in all investigated sausages did not exceed 174 mg/kg at the end of drying and
238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used
as indicators of total biogenic amines for sausages produced in traditional and
indusrial conditions from hot deboned and cold meat.
KEYWORDS
Biogenic amines, traditional dry fermented sausage Petrovská klobása, raw material, production conditions.
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