Biogenic amines formation influenced by tissue enzymes and pH value in the mixture prepared for raw sausages

Abstract

The purpose of this paper was to clarify the influence of tissue enzymes and pH value in the mixture prepared for the production of raw sausages on the formation of biogenic amines (histamine and tyramine). A meat mixture very similar in composition to the typical fermented sausage (40% of beef, 40% of pork and 20% of pork fat tissue) was prepared, and divided in to three parts. The pH value of these portions was adjusted to 5,5; 6,0 and 7.0 through the addition of acetic acid, water and sodium hydrocarbonate solution, respectively. The samples were then radiodecontaminated (5 kGy) to exclude the possible influence of native microflora and stored at 18-22° C. The histamine and tyramine contents were determined immidiately and on the 0th, 5th, 10th and 15th days of storage. The obtained results showed that the initial contents of biogenic amines in the fresh meat mixtures were low: 1,05-1,16 μg of histamine and 1,82-2,04 μg of tyramine per gram of mixture. The final contents of these two biogenic amines, created after storing under conditions similar to the normal processing conditions in the production of this type of fermented sausages (two weeks at 18-22° C) also were low and unimportant for the hygienic safety of sausages (1,64-1,88 џд of histamine and 2,26-2.94 μg of tyramine per gram of the mixture). From the results presented the general conclusion could be drawn that enzymatic activity of the meat itself does not contribute very much to the total biogenic amines formed in the fermented sausages. However, comparison of the relative biogenic amine contents in the three groups of samples revealed that pH value of the meat exerts great influence on the intensity of amino acids decarboxylation and on the activity of enzymes which catalyze the formation of biogenic amines.

Glavni cilj preduzetog istraživanja bio je da se sagleda uticaj tkivnih enzima i pH vrednosti smeše pripremljene za proizvodnju sirovih kobasica na obrazovanje biogenih amina (histamina i tiramina). Pripremljena je smeša, sirovinskog sastava tipičnog za nadevfermentisanih kobasica (40% govedine, 40% svinjetine i 20% svinjskog masnog tkiva) i podeljena u tri dela, a zatim je svakom delu posebno podešena pH vrednost dodatkom sirćetne kiseline (na pH 5,5), vode (na pH 6,0), odnosno rastvora natrijumbikarbonata (na pH 7,0). Sva tri dela smeše su zatim radiodekontaminirana jonizujućim zračenjem (5 kGy) kako bi se isključio uticaj postojeće mikroflore i uskladištena pri temperaturi od 18-22° C. Sadržaj histamina i tiramina u ovako uskladištenim uzorcima određivan je posle 5, 10 i 15 dana. Dobijeni rezultati su pokazali da je početni sadržaj ispitivanih biogenih amina u svežem mesu bio nizak: 1,05-1,16 mg histamina i 1,82-2,04 mg tiramina po gramu smeše. Krajnji sadržaj ovih amina, nakon skladištenja u uslovima bliskim onim u uobičajenoj proizvodnji ovih kobasica (dve sedmice pri 18-22° C) takođe je bio nizak i sa gledišta higijenske ispravnosti bez većeg značaja (1,64-1,88 mg histamina i 2,26-2.94 mg tiramina po gramu smee). Iz dobijenih rezultata može se izvesti opšti zaključak da enzimska aktivnost mesa ne doprinosi značajno obrazovanju biogenih amina u fermentisanim kobasicama. S druge strane, na osnovu poređenja relativnog sadržaja biogenih amina u tri grupe uzoraka različite pH vrednosti, može se zaključiti da pH ispoljava snažan uticaj na brzinu dekarboksilacije aminokiselina, odnosno na aktivnost enzima koji katalizuju obrazovanje biogenih amina.