Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue)...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2015-08-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/4048 |
| _version_ | 1818894436468260864 |
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| author | Luiz Felipe Lopes dos Santos Eliane Teixeira Mársico César Aquiles Lázaro Rose Teixeira Laís Doro Carlos Adam Conte Júnior |
| author_facet | Luiz Felipe Lopes dos Santos Eliane Teixeira Mársico César Aquiles Lázaro Rose Teixeira Laís Doro Carlos Adam Conte Júnior |
| author_sort | Luiz Felipe Lopes dos Santos |
| collection | DOAJ |
| description | The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL<sup>-1</sup>, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL<sup>-1</sup>. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg<sup>-1</sup> for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg<sup>-1</sup>. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups with a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products. |
| first_indexed | 2024-12-19T18:28:28Z |
| format | Article |
| id | doaj.art-7159ca40fc8c412ca427682128ca5131 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-19T18:28:28Z |
| publishDate | 2015-08-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-7159ca40fc8c412ca427682128ca51312022-12-21T20:10:46ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322015-08-014310.4081/ijfs.2015.40484451Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, BrazilLuiz Felipe Lopes dos Santos0Eliane Teixeira Mársico1César Aquiles Lázaro2Rose Teixeira3Laís Doro4Carlos Adam Conte Júnior5Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJDepartment of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJDepartment of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil; Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, National University of San Marcos, LimaDepartment of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJDepartment of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJDepartment of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJThe objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL<sup>-1</sup>, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL<sup>-1</sup>. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg<sup>-1</sup> for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg<sup>-1</sup>. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups with a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.http://www.pagepressjournals.org/index.php/ijfs/article/view/4048Biogenic aminesFood safetyProximate compositionFood qualitySalami |
| spellingShingle | Luiz Felipe Lopes dos Santos Eliane Teixeira Mársico César Aquiles Lázaro Rose Teixeira Laís Doro Carlos Adam Conte Júnior Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil Italian Journal of Food Safety Biogenic amines Food safety Proximate composition Food quality Salami |
| title | Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil |
| title_full | Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil |
| title_fullStr | Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil |
| title_full_unstemmed | Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil |
| title_short | Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil |
| title_sort | evaluation of biogenic amines levels and biochemical and microbiological characterization of italian type salami sold in rio de janeiro brazil |
| topic | Biogenic amines Food safety Proximate composition Food quality Salami |
| url | http://www.pagepressjournals.org/index.php/ijfs/article/view/4048 |
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