Decarboxy/ase activity in ripened meat products. Influence of technological parameters on the formation of biogenic amines

摘要

The pathway of amino-decarboxylase activities and the accumulation of biogenic amines were studied during ripening of traditional slow-acidifying salami (with no starters) in relation with drying and maturation temperatures. In order to monitor over time the main decaboxylase activities (tyrosine, ornithine, histidine and lysine decarboxylase activities) as well as the formation of bioactive amines (tyramine, putrescine, cadaverine, histamine, sperm/dine and spermej fhree experimental batches wereprepared from the same raw material while achieving salami ripening with three maturation cycles.Different pathways of the individual amino-decarboxylase activities were observed as a function of technological conditions. Ornithine-decarboxylase and lysine-decarboxilase increased during the whole production process in relation with drying and maturation temperatures (P <0.05), growth being particularly marked after pH increase. Tyrosine-decarboxylase activity rapidly increased from early ripening stages and stabilised during full ripening, independently of process temperatures. Starting from meat mixtures with equal amino-forming activities, variations in process parameters caused significant {P <0.05) differences in the profiles of bioactive amines in the ripened product. Monitoring of technological conditions is therefore one of the factors ableto control amine formation even in the presence of a considerable potential activity and to ensure safety of the ripened products.