AMINES IN DRY FERMENTED SAUSAGE
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 283-285
- https://doi.org/10.1111/j.1365-2621.1977.tb01275.x
Abstract
The concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found. The formation of putrescine from arginine was suggested. A large variation in the amine content and composition was found, possibly related to different methods of fabrication and to the specific flora of the sausages. In view of possible harmful effects of these amines, concentrations reported in this note deserve careful reflection and further investigation.This publication has 9 references indexed in Scilit:
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