Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions

This work was undertaken to study how storage conditions (at constant temperatures of 2 ± 1 and 12 ± 1 °C and temperature fluctuations at 7 ± 5 °C) affect microbial development and the production of biogenic amines in vacuum-packaged cooked sliced ham subjected to high pressure (400 MPa/10 min/30 °C). Initially, the product exhibited low levels of contamination. Microbiological changes during storage depend on the processing (non-pressure and pressure treatment) and the chilled storage conditions. Generally, microbial growth in pressurized samples was similar to that in the non-pressurized samples, although the total viable count and lactic flora were lower and growth was delayed. Processing and storage conditions affected the formation of each amine differently. The most important changes were in tyramine, which formed more quickly in non-pressurized products stored at 12 °C and with temperature fluctuations. The formation of biogenic amines in these products can be prevented not only by ensuring good manufacturing practices and applying high pressure but also by ensuring the right chilled storage conditions.