Content of vasoactive amines in Sremski kulen and Sremska kobasica traditional dry fermented sausages from Vojvodina

被引：5
|
作者：
Tasic, Tatjana [1 ]
Ikonic, Predrag [1 ]
Jokanovic, Marija [2 ]
Mandic, Anamarija [1 ]
Tomovic, Vladimir [2 ]
Sojic, Branislav [2 ]
Skaljac, Snezana [2 ]
机构：
[1] Univ Novi Sad, Inst Food Technol Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
[2] Univ Novi Sad, Fac Technol Novi Sad, Novi Sad 21000, Serbia
来源：
58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷
关键词：
traditional sausage; Sremski kulen; Sremska kobasica; vasoactive biogenic amines; BIOGENIC-AMINES; TYRAMINE;
D O I：
10.1016/j.profoo.2015.09.080
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC-DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production. (C) 2015 The Authors. Published by Elsevier Ltd.
引用
收藏
页码：282 / 284
页数：3
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