Biogenic amines in some commercially available fermented sausages in Laguna and Metro Manila

Issue Date

3-2011

Abstract

Nine samples of fermented sausages from different supermarkets in Laguna and Metro Manila were analyzed for biogenic amines (BAs) using methanol and perchloric acid as extraction solvents. The perchloric acid sample extracts of pepperoni A, B, C, and D, salami A and B and chorizo C were found to contain histamine levels ranging from 273.6 ± 0.2 to 297.9 ± 0.2 ppm. The same sample extracts were negative for tyramine. The histamine levels in methanol sample extracts of chorizo C and pepperoni A and B ranged from 813.6 ± 5.2 to 1626.6 ± 3.9 ppm. Tyramine was found in methanol sample extracts of salami A and B at 464.4 ± 4.2 and 525.8 ± 1.5 ppm, respectively. No cadaverine was detected in all the sample extracts. Data showed that perchloric acid was a better extraction solvent than methanol. Methanol, however, was a better extraction solvent for tyramine. Since BAs are heat resistant, the levels found in fermented sausages have serious implications since they exceeded the permitted levels of histamine and tyramine in processed meat products.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

0031-7454

Volume

93

Issue

4

Page

468-473

Document Type

Article

Language

English

Subject

Biogenic amines, Fermented sausage, Histamine, Tyramine

Digital Copy

yes

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