Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil

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Luiz Felipe Lopes dos Santos
Eliane Teixeira Mársico
César Aquiles Lázaro
Rose Teixeira
Laís Doro
Carlos Adam Conte Júnior *
(*) Corresponding Author:
Carlos Adam Conte Júnior | carlosconte@id.uff.br

Abstract

The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL-1, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL-1. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg-1 for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg-1. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups with a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.

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Author Biographies

Luiz Felipe Lopes dos Santos, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ

Departamento  de Tecnologia de Alimentos ,  Faculdade de Veterinária
  

Eliane Teixeira Mársico, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ

Departamento  de Tecnologia de Alimentos ,  Faculdade de Veterinária

César Aquiles Lázaro, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil; Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, National University of San Marcos, Lima

Department of animal health and public health

Rose Teixeira, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ

Departamento  de Tecnologia de Alimentos ,  Faculdade de Veterinária

Laís Doro, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ

Departamento  de Tecnologia de Alimentos ,  Faculdade de Veterinária

Carlos Adam Conte Júnior, Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ

Departamento  de Tecnologia de Alimentos ,  Faculdade de Veterinária