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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020049] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.
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Ucar Y, Ozogul Y, Durmuş M, Ozogul F. The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Sivamaruthi BS, Kesika P, Chaiyasut C. A narrative review on biogenic amines in fermented fish and meat products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1623-1639. [PMID: 33897002 PMCID: PMC8021659 DOI: 10.1007/s13197-020-04686-x] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2020] [Accepted: 07/31/2020] [Indexed: 12/26/2022]
Abstract
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.
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Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Periyanaina Kesika
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
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Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Suvajdžić B, Tasić T, Teodorović V, Janković V, Dimitrijević M, Karabasil N, Vasilev D. Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage. Anim Sci J 2020; 91:e13466. [PMID: 33043554 DOI: 10.1111/asj.13466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 07/10/2020] [Accepted: 07/22/2020] [Indexed: 11/28/2022]
Abstract
Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high-performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in aw and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.
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Affiliation(s)
- Branko Suvajdžić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Tatjana Tasić
- Institute for Food Technology, The University of Novi Sad, Novi Sad, Serbia
| | - Vlado Teodorović
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Vesna Janković
- Institute of Meat Hygiene and Technology, Belgrade, Serbia
| | - Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Neđeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia
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Huang L, Zeng X, Sun Z, Wu A, He J, Dang Y, Pan D. Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Sci 2020; 162:108027. [DOI: 10.1016/j.meatsci.2019.108027] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 11/24/2019] [Accepted: 11/27/2019] [Indexed: 12/24/2022]
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7
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Çelebi Sezer Y, Bozkurt H. Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2018.0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Çelebi Sezer
- Department of Food Engineering, Faculty of Engineering, University of Osmaniye Korkut Ata, Karacaoglan Campus, 80000, Osmaniye. Turkey
| | - H. Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, University Avenue, 27310 Gaziantep. Turkey
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Ekici K, Omer AK. The determination of some biogenic amines in Turkish fermented sausages consumed in Van. Toxicol Rep 2018; 5:639-643. [PMID: 30622901 PMCID: PMC6318349 DOI: 10.1016/j.toxrep.2018.05.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Revised: 05/03/2018] [Accepted: 05/13/2018] [Indexed: 12/02/2022] Open
Abstract
Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which converts amino acids to biogenic amines, are responsible for the formation of biogenic amines in fermented sausages. The purpose of this study was to determine the amount of biogenic amines in Turkish fermented sausage consumed in Van in Turkey, and to evaluate their concentrations in term of public health risks. High performance liquid chromatography method was used to the determination of 8 biogenic amines in 120 sausage samples collected from 10 different brands sold in the local markets of Van. The detection levels of biogenic amines in the samples was ranged from 0 to 129.375 mg/kg for tryptamine, from 0 to 65.625 mg/kg for 2-phenylethylamine, from 0 to 255.625 mg/kg for putrescine, from 0 to 1148.75 mg/kg for cadaverine, from 0 to 469.375 mg/kg for histamine, from 0 to 438.125 mg/kg for tyramine, from 0 to 554.375 mg/kg for spermidine, and from 0 to 614.375 mg/kg for spermine.
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Affiliation(s)
- Kamil Ekici
- University of Van Yȕzȕncȕ Yıl, Veterinary College, Department of Food Hygiene and Technology, Van, Turkey
| | - Abdullah Khalid Omer
- Sulaimani Veterinary Directorate, Veterinary Quarantine, Bashmakh International Border, Sulaimani, Iraq
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Unal K, Karakaya M, Oz F. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:719-725. [PMID: 28671272 DOI: 10.1002/jsfa.8519] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 06/07/2017] [Accepted: 06/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Sucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk. RESULTS Although 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) could not be detected in the any of the samples, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 0.54 ng g-1 ), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 5.96 ng g-1 ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.21 ng g-1 ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.34 ng g-1 ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.32 ng g-1 ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.19 ng g-1 ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (up to 1.94 ng g-1 ) and 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.98 ng g-1 ) were found in the barbecued sucuk samples. CONCLUSION The results of the current study have shown that HCAs could be formed in barbecued sucuk. Total HCA can be affected by adding different fat types; however, adding clove and cinnamon decreased the total HCA content in the subcutaneous fat group of sucuk samples. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kubra Unal
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Turkey
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Chaves López C, Serio A, Montalvo C, Ramirez C, Peréz Álvarez JA, Paparella A, Mastrocola D, Martuscelli M. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout ( Oncorhynchus mykiss) fillets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3268-3277. [PMID: 28974812 PMCID: PMC5602991 DOI: 10.1007/s13197-017-2773-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2017] [Accepted: 07/20/2017] [Indexed: 12/21/2022]
Abstract
Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L-1); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria (Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.
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Affiliation(s)
- Clemencia Chaves López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
| | - Costanza Montalvo
- Facultad de Ciencias Naturales y Exactas - Biología, Universidad del Valle, Calle 13 N° 100-00, Cali, Colombia
| | - Cristina Ramirez
- Facultad de Ciencias Naturales y Exactas - Biología, Universidad del Valle, Calle 13 N° 100-00, Cali, Colombia
| | - José Angel Peréz Álvarez
- Departamento de Tecnología de Alimentos, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Carretera de Beniel, Km. 3,2, 03312 Orihuela, Alicante Spain
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
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Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C. Appl Biochem Biotechnol 2014; 174:2295-306. [DOI: 10.1007/s12010-014-1160-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Accepted: 08/15/2014] [Indexed: 10/24/2022]
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12
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Yang J, Ding X, Qin Y, Zeng Y. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7947-54. [PMID: 25029555 DOI: 10.1021/jf501772s] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.
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Affiliation(s)
- Juan Yang
- College of Food Science, Chongqing Key Lab of Agricultural Product Processing, Southwest University , Chongqing 400716, People's Republic of China
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Ciuciu Simion AM, Vizireanu C, Alexe P, Franco I, Carballo J. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Shi C, Cui J, Lu H, Shen H, Luo Y. Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:3079-3084. [PMID: 22653554 DOI: 10.1002/jsfa.5729] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2012] [Revised: 04/04/2012] [Accepted: 04/07/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Biogenic amines have received considerable attention owing to their undesirable effects in humans. There are few studies of changes in biogenic amine contents related to freshwater fish. Silver carp is an important freshwater fish species in China. This study aimed to investigate the changes in biogenic amines and their relation to total volatile base nitrogen (TVB-N), microbiological and sensory score of silver carp fillets stored at 0, 3 and 15 °C. RESULTS The total biogenic amine contents of all silver carp fillets (regardless of storage time and temperature) ranged from 13.05 to 318.10 mg kg(-1). Putrescine and histamine were the main biogenic amines in silver carp fillets during storage. Cadaverine was only detected after 12 days at 3 °C and after 2 days at 15 °C. Spermidine and spermine contents increased during the early storage period and then slightly decreased. CONCLUSION Low temperature could control the quality of silver carp fillets by inhibiting the contents of biogenic amines. Putrescine showed significant correlation with TVB-N, total aerobic content, sensory score, tryptamine and phenylethylamine. Putrescine was a good quality marker of silver carp fillets in the cold chain.
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Affiliation(s)
- Ce Shi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
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A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1783-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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