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European Food Research and Technology

, Volume 218, Issue 3, pp 237–241 | Cite as

Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure

  • Claudia Ruiz-CapillasEmail author
  • Francisco Jiménez-Colmenero
Original Paper

Abstract

Biogenic amine content, microbial counts and pH were investigated in 20 kinds of Spanish retail meat products treated with mild preservation technologies such as high pressure (HP) and protective atmospheres. High levels of tyramine were found in non-packed (NP) and protective atmospheres packed (PAP) Spanish dry fermented sausage, “chorizo”. These are also associated with the total viable count and high levels of lactic acid bacteria. Lower levels of tyramine were observed in chorizo and cooked white sausage “butifarra” treated with HP. High concentrations of agmatine were detected in these pressurised products, mainly in chorizo. High levels of cadaverine, together with high levels of putrescine, and agmatine were observed in sliced cooked ham in PAP and in vacuum packed (VP) butifarra. High concentrations of spermidine and spermine were observed in the different products analysed.

Keywords

Biogenic amines Microorganism High pressures Protective atmospheres Meat products 

Notes

Acknowledgements

Claudia Ruiz-Capillas acknowledges funding support from the Ministry of Science and Technology (Project Ramón y Cajal).

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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Claudia Ruiz-Capillas
    • 1
    Email author
  • Francisco Jiménez-Colmenero
    • 1
  1. 1.Department of Meat and Fish Science and TechnologyInstituto del Frío, (CSIC)MadridSpain

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