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
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:
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