Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

The effect of two concentrations of sodium sulphite on biogenic amine accumulation during the ripening of slightly fermented sausages was examined. Three batches of sausages were manufactured: one without sulphite (control), one with 500 mg/kg and one with 1000 mg/kg of sodium sulphite. Considerable tyramine production (75–140 mg/kg dry matter [dm]) was observed in all batches. Sausages with sulphite, especially those with 500 mg/kg, accumulated higher amounts of tyramine than those without sulphite. Cadaverine was observed in the batch without sulphite (38 mg/kg dm), but its production was markedly inhibited by the presence of sulphite. A small amount of putrescine (4–12 mg/kg dm) was found during ripening and its final content was slightly higher in sausages with 1000 mg/kg of sulphite. No production of histamine, phenylethylamine or tryptamine was observed. Agmatine and spermine levels decreased during ripening, whereas spermidine levels remained constant. Although sausages with sulphite showed lower microbial counts, only cadaverine production was lower than in sausages without sulphite. In contrast, tyramine and putrescine production seemed to be stimulated by the presence of sodium sulphite.