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Evaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil.
Dos Santos, Luiz Felipe Lopes; Mársico, Eliane Teixeira; Lázaro, César Aquiles; Teixeira, Rose; Doro, Laís; Júnior, Carlos Adam Conte.
Afiliação
  • Dos Santos LF; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, RJ, Brazil.
  • Mársico ET; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, RJ, Brazil.
  • Lázaro CA; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil; Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, National University of San Marcos, Lima, Peru.
  • Teixeira R; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, RJ, Brazil.
  • Doro L; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, RJ, Brazil.
  • Júnior CA; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, RJ, Brazil.
Ital J Food Saf ; 4(3): 4048, 2015 Jun 30.
Article em En | MEDLINE | ID: mdl-27800400
The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL-1, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL-1. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg-1 for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg-1. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups with a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Brasil Idioma: En Revista: Ital J Food Saf Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil País de publicação: Itália
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Brasil Idioma: En Revista: Ital J Food Saf Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Brasil País de publicação: Itália