Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

摘要

The biogenic amine contents, microbial counts and flora producing amines were investigated in four types of fermented sausages. Southern type European sausages (Italian and Belgian) showed higher tyramine and phenylethylamine values than northern type Ones (Norwegian and Belgian). The spontaneous non-starter lactic acid bacteria could be responsible for the production of these Amines in the Italian products, and the cocci Gram positive in the Belgian South ones. The Norwegian sausages showed the lowest Total amine content of those studied.