Title Virtų ir virtų-rūkytų dešrų biogeninių aminų tyrimai /
Another Title Investigation of biogenic amines in cooked and cooked-smoked sausage.
Another Title Биогенные амины в вареных и варено-копченых колбасах.
Authors Garmienė, G ; Šalaševičienė, A ; Miliauskienė, I ; Zaborskienė, G ; Šarkinas, A
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Is Part of Maisto chemija ir technologija = Food chemistry and technology.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 5-9.. ISSN 1392-0227
Keywords [eng] cooked sausage ; cooked-smoked sausage ; biogenic amine ; putrescine ; histamine ; tyramine
Abstract [eng] The amounts of the biogenic amines such as putrescine, histamine and tyramine were found within their expiry date in the cooked and cooked-smoked sausage varieties, produced in Lithuania. Random samples were taken for the investigation from the supermarkets and the producers under determined conditions. The amounts of biogenic amines in the tested samples varied in the large range from 8.5 mg/kg to 358.0 mg/kg. Having examined the biogenic amines, the highest concentration was discovered of histamine and putrescine; the lowest – of tyramine. The concentration of the biogenic amines ranging from 7.0 to 93.0 mg/kg per product was found in the sausages of the highest quality. Higher quantities of putrescine and histamine were detected in the cooked-smoked sausage compared to the cooked sausages. The highest biogenic amine concentrations were found in the random samples taken from the supermarkets. The biogenic amines concentrations in the samples selected from the producers within the expiry date were dependent on their initial amounts at the beginning of the production. The estimation of the biogenic amines revealed the tendency of the constant decrease in the biogenic amine content during the first stages of the storage followed by the increase after 20 days. The correlation between the total bacteria count and the dynamics of biogenic amines formation was not established.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006