Determination of biogenic amines in mini-salami during long-term storage

In order to collect data on the formation of biogenic amines in raw meat products during maturity process and storage, a method for their determination by an amino acid analyzer was developed. In this case, the amines ethylamine, propylamine, butylamine, putrescine, histamine, tyramine, cadaverine, β-phenylethylamine, spermine and spermidine in the exemplary selected product minisalami were investigated. The duration of maturation and storage was 8 months. In this period, 13 samplings were performed. In addition, the starter bacteria cultures varied according to manufacturer. Over the duration of investigation, five different production batches were observed in parallel. The examination showed a clear connection between the quantitative relation of biogenic amines to each other, to the dimension of their concentrations and to the starter bacteria culture used. As an accompanying investigation, the parameters water activity, pH and microbial count (lactobacilli, staphylococci, enterobacteria and yeast) were determined.