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Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
J Food Sci. 2010 Aug 01; 75(6):M366-72.JF

Abstract

Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putrescine. A total of 4 groups of samples were identified on the basis of total amines by cluster analysis. Group A included samples showing low amine contents (76.5 to 220 mg/kg) and accounted for 28.5% of the sausages examined. Group B included samples with moderate amine contents (220 to 600 mg/kg) and accounted for 45.2%. Group C included 11.9% of the samples showing high total biogenic amines contents (600 to 1000 mg/kg) and group D contained 14.28% of the samples showing very high levels of biogenic amines (higher than 1000 mg/kg). High correlation coefficients were found between the total counts of Enterobacteria and concentrations of total biogenic amines (r = 0.73). Sanitary quality of raw materials and the specific flora are import factors influencing biogenic amines formation in traditional Chinese sausages. Practical Application: Biogenic amines are considered potentially harmful substances to human health worldwide and are usually found in fermented sausage.Traditional Chinese sausage is one form of spontaneously fermented sausage and manufactured in small-scale plants following spontaneous fermentation. Little information, however, exists on the traditional Chinese sausage.

Authors+Show Affiliations

College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, PR China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20722938

Citation

Lu, Shiling, et al. "Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages." Journal of Food Science, vol. 75, no. 6, 2010, pp. M366-72.
Lu S, Xu X, Shu R, et al. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. J Food Sci. 2010;75(6):M366-72.
Lu, S., Xu, X., Shu, R., Zhou, G., Meng, Y., Sun, Y., Chen, Y., & Wang, P. (2010). Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. Journal of Food Science, 75(6), M366-72. https://doi.org/10.1111/j.1750-3841.2010.01677.x
Lu S, et al. Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages. J Food Sci. 2010 Aug 1;75(6):M366-72. PubMed PMID: 20722938.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages. AU - Lu,Shiling, AU - Xu,Xinglian, AU - Shu,Ruihua, AU - Zhou,Guanghong, AU - Meng,Yong, AU - Sun,Yongming, AU - Chen,Yanping, AU - Wang,Peng, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - M366 EP - 72 JF - Journal of food science JO - J. Food Sci. VL - 75 IS - 6 N2 - Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putrescine. A total of 4 groups of samples were identified on the basis of total amines by cluster analysis. Group A included samples showing low amine contents (76.5 to 220 mg/kg) and accounted for 28.5% of the sausages examined. Group B included samples with moderate amine contents (220 to 600 mg/kg) and accounted for 45.2%. Group C included 11.9% of the samples showing high total biogenic amines contents (600 to 1000 mg/kg) and group D contained 14.28% of the samples showing very high levels of biogenic amines (higher than 1000 mg/kg). High correlation coefficients were found between the total counts of Enterobacteria and concentrations of total biogenic amines (r = 0.73). Sanitary quality of raw materials and the specific flora are import factors influencing biogenic amines formation in traditional Chinese sausages. Practical Application: Biogenic amines are considered potentially harmful substances to human health worldwide and are usually found in fermented sausage.Traditional Chinese sausage is one form of spontaneously fermented sausage and manufactured in small-scale plants following spontaneous fermentation. Little information, however, exists on the traditional Chinese sausage. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722938/Characterization_of_biogenic_amines_and_factors_influencing_their_formation_in_traditional_Chinese_sausages_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01677.x DB - PRIME DP - Unbound Medicine ER -