Proteolysis and biogenic amines formation during the ripening of Petrovskل klobلsa, traditional dry-fermented sausage from Northern Serbia

Proteolytic changes and formation of biogenic amines in Serbian traditional dry-fermented sausage were determined during 120 days long ripening period. The sausage was made during winter (low ambient temperature) without the use of additives and microbial starters, resulting in slow decrease in water activity (aw) and pH. The aw gradually decreased from initial value of 0.95 to 0.86 (P < 0.05), while pH drop was slight (about 0.4 units) with the minimum (5.30) recorded after 60 days of ripening. The Lab-on-a-Chip (LoaC), electrophoresis based method, was used for qualitative assessment of the proteolytic changes in the sarcoplasmic and myofibrillar proteins. Obtained results showed that proteolysis was not intense, reflecting on slow degradation of sarcoplasmic proteins and myosin heavy chain, and complete absence of actin degradation. Total level of biogenic amines ranged from 113 to 332 mg/kg dm throughout ripening, while histamine, as the most important biogenic amine in terms of food safety, was not detected in any analyzed sample.