Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage Original Research Article

The production of biogenic amines in chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration chorizos. Among all starter cultures tested Lactobacillus sakei K29 was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. On the other hand, the production of high amounts of putrescine (223–252 mg/K) and tyramine (64–102 mg/K) was not avoided when the concentration of sugar in the sausage was only 0.1%, even in sausages with a starter culture. Therefore, the use of decarboxylase negative lactic acid bacteria as starter cultures, which produces a rapid decrease on the pH of the meat mixture, and the use of a sugar concentration (mainly glucose) in a range of 0.5–1%, are two important factors to be considered in order to reduce the levels of biogenic amines in chorizo dry sausage.