Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina. (2015)

• Record Type: Journal Article
• Authors: Tasic, Tatjana; Ikonic, Predrag; Jokanovic, Marija; Mandic, Anamarija; Tomovic, Vladimir; Sojic, Branislav; Skaljac, Snezana
• Is Part Of: Procedia food science. Volume 5(2015)
• Page Start: 282
• Page End: 284
• Publication Date: 2015
• Subjects: traditional sausage -- Sremski kulen -- Sremska kobasica -- vasoactive biogenic amines; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2015.09.080
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production.