Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage

Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage

The effect of the hygienic quality of raw materials due to differences in the storage conditions on biogenic amine production during fermentation and cold storage at 4°C ± 1 was studied. Sample (A) was processed into sausage immediately; sample (B) was kept at 4°C for 48 hours, while sample (C) was kept at 25°C for 6 hours before processing. A great variability was observed in biogenic amines content of samples from different treatments. Biogenic amine production as it existed in treatment B and C at zero time when substantial amount of tyramine, cadaverine, putrescine were produced. At the same time the amount of biogenic amine in treatment (A) was lower than the other batches as indigenous bacteria was inhibited by starter culture and may be due to the treatment (A) had a lower number of Enterbacteriaceae and Pseudomonas sp. compared to other treatments.