Analysis of biogenic amines in probiotic and commercial salamis
| Autor: | Gianni Sagratini, Matteo Caviglia, Daniela Cardoso Umbelino Cavallini, Sauro Vittori, Leonardo Fonseca Maciel, María Pía Taranto, Veronica Sirocchi, Mariana Nougalli Roselino |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Universidade Federal da Bahia (UFBA), University of Camerino, Centro de Referencia para Lactobacilos (CERELA)-CONICET |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Biogenic amines Liquid chromatography Raw material Biology HPLC-DAD 01 natural sciences law.invention 03 medical and health sciences Probiotic Starter law Food science Fermentation in food processing E. faecium CRL 183 0303 health sciences Fermented salami 010401 analytical chemistry biology.organism_classification 0104 chemical sciences Fermentation Food quality Hplc dad Food Science Enterococcus faecium |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2021-06-25T10:34:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-12-01 Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related to raw materials, food microbiota or starter culture used and processing and storage conditions. This study aimed to evaluate BAs profile of salamis from the Brazilian and Italian markets and salamis fermented with probiotic starter culture using HPLC-DAD. Commercial salamis from Brazil and Italy had a great BAs variability regarding the brands, with higher levels for Brazilian samples. In addition, commercial and probiotic samples exhibited a distinct BAs profile in which the first group presented PUT, TYR and SPM, while in probiotic samples there was a predominance of PUT, TYR and CAD. The use of Enterococcus faecium CRL 183 as starter culture in salami production controlled the levels of harmful BAs (PUT, CAD, TRY and HIS) during the storage period, representing an alternative for the market to obtain healthier fermented meat products. Departamento de Análises Clínicas Faculdade de Ciências Farmacêuticas UNESP Faculdade de Farmácia Universidade Federal da Bahia UFBA School of Pharmacy University of Camerino Centro de Referencia para Lactobacilos (CERELA)-CONICET Departamento de Análises Clínicas Faculdade de Ciências Farmacêuticas UNESP |
| Databáze: | OpenAIRE |
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