Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage

Biogenic amine formation and microbiota evolution were assessed in Spanish dry-cured “chorizo” sausage treated with high-pressure (HP) and kept at 2 °C. High-pressures did not affect (p < 0.05) pH or water activity (aw). However, HP treatment did significantly reduce the level of lactic acid bacteria, by <1 logarithmic unit. Microorganism levels remained low throughout storage and the only significant reduction was in the HP treated lot at 160 days. The HP treatment caused a reduction (p < 0.05) of tyramine, putrescine, and cadaverine levels, while there was a significant increase in spermidine. Amine levels increased (p < 0.05) in the course of storage, although unrelated to increased microorganism levels, possibly because decarboxylase activity continued in the substrate during storage. HP seems to be effective for reducing the formation of biogenic amines in this kind of product.