Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripening, and can be found as a consequence of microbial activity in foods such as wine, fermented meat and fish products, cheese and fermented vegetables. Biogenic amines in food are generated by decarboxylation of the corresponding amino acids through substrate-specific decarboxylase enzymes derived from microorganisms, even if this activity is highly variable.Excessive consumption of these amines can be of health concern because an assumption of biogenic amines that cannot be degraded by amine oxidase enzymes can generate different degrees of diseases in the human organism, which can be determined by their action on the nervous, gastric and intestinal systems as well as on blood pressure. An increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to them, determined by the inhibition of amino oxidases, the enzymes involved in the detoxification of these substances. For example, tyramine is one of the most biologically active biogenic amines, and it is the most abundant of those found in cheese. In fact, the term ‘‘cheese reaction” has been coined to refer to the symptoms that this biogenic amine can provoke; these include migraines and hypertension, especially in sensitive. To provide data on biogenic amine formation and concentrations in fermented foods, and to discuss the most important factors influencing their accumulation will give an important support for resolving this problem. These include process and implicit factors as well as the role of starter and nonstarter microbiota growing in the different steps of food fermentation and ripening. Moreover, new technologies that could help to control or reduce the accumulation of biogenic amines have to be considered, such as rapid and easy methods to detect them. PCR and DNA hybridization have become important methods and offer the advantages of speed, simplicity and specific detection of the target genes. In fact, early detection of BA producing bacteria is important in the food industry because it could be a cause of food poisoning.

Biogenic amines. --- Fermented foods. --- Microbiology. --- Tyramine --- Histamine --- Sausage --- fish --- Biogenic Amines --- Cheese --- WIN

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The occurrence of carcinogenic N-nitrosamines in food cannot be ignored as food safety issue. Since the intake of N-nitrosamine contaminated food may induce all kinds of cancer tumors, the presence of these carcinogens must be reduced to the lowest possible concentrations (below the limit of detection). Also in meat products N-Nitrosamines can regularly be detected, although mostly in low concentrations. Generally, it is assumed that N-nitrosamines are formed by the nitrosation of a secondary amine with a nitrosating agent. In dry fermented sausages, the nitrosating agent mainly originates from sodium nitrite, which is added to the meat as preservative and colouring agent. In addition, during the fermentation and the subsequent ripening period, microorganisms can decarboxylate amino acid to biogenic amines. These biogenic amines, some of which can cause food poisoning themselves, may be transformed to the secondary amines, which are the direct precursors of N-nitrosamines. Therefore, biogenic amines are considered to be a risk for the formation of N-nitrosamines in dry fermented sausages. However, this hypothesis has not been confirmed experimentally yet. Therefore, the objective of this work was to gain additional insight in the occurrence and formation of N-nitrosamines in relation to nitrite and the accumulation of biogenic amines in dry fermented sausages. More specifically, the study was focused on the mechanism of N-nitrosopiperidine (NPIP) formation in a dry fermented sausage model.Firstly, a method was optimised for the determination of biogenic amines in dry fermented sausages. To increase the sensitivity, a derivatisation was necessary. Therefore the commonly used dansylation was compared to an alternative dabsylation procedure. The derivatisation with dabsyl chloride was preferred since it was realized in 25 min at 70 °C instead of 45 min at 40 °C, which is a substantial time gain. The interferences in the chromatogram, which originated from the complex protein-fat matrix, were removed by a solid phase extraction (SPE). As a result, a reliable and sensitive method was developed to determine the biogenic amines, i.e., tryptamine (TRYP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), and the natural polyamines spermidine (SPD) en spermine (SPM), in dry fermented sausages.Next, the concentrations of N-nitrosamines, biogenic amines and residual nitrite were determined in 101 commercial dry fermented sausages, which were available on the Belgian market. In this way, the food safety of the commercial products in relation to the occurrence of these compounds were assessed. In general, the product could be considered safe since the concentrations of biogenic amines and N-nitrosamines remained low. Traces of N-nitrosomorpholine (NMOR) and NPIP were found in 22% and 28% of the samples, respectively. In some cases (3%), the NPIP concentrations were measured in quantifiable concentrations (above the method quantification limit (MQL) of 2,5 µg/kg). In addition, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used in to search for patterns in the occurrence of biogenic amines and N-nitrosamines in the commercial meat products, and their relation with physical and chemical characteristics. However, no correlation could be observed between the N-nitrosamine contamination and the amounts of biogenic amines or the physical and chemical characteristics. Moreover, the contamination with N-nitrosamines could not be linked to a specific type of dry fermented sausage.To study the N-nitrosamine formation, the use of a dry fermented sausage model, produced under strictly controlled conditions (Good Manufactruing Practices, GMP) was preferred. In the technicum of the Research Group of Technology and Quality of Animal Products, a North European type dry fermented sausage was developed. The physical (pH = 5.1 and aw = 0.93) and chemical (salt, moisture, fat and protein content were 3.5, 42.9, 32.0, and 19.0 g/100g, respectively) characteristics were comparable with results found for commercial products. In addition, no extreme biogenic amine accumulation and no N-nitrosamine formation was observed during the production of the dry fermented sausage model. Therefore, this model was proven to be suitable for the study of the N-nitrosamine formation.In the second part of this work, the NPIP formation was studied in detail since the commercial samples were mainly contaminated with NPIP.By means of the dry fermented sausage model, the role of the biogenic amine CAD and the direct precursor piperidine (PIP) on the formation of NPIP was studied during the production of dry fermented sausages. In this study, the influence of pH (4.9 and 5.3), sodium nitrite (0 and 150 mg/kg) and sodium ascorbate (0 and 500 mg/kg) was investigated. When the meat batter was enriched with CAD (500 mg/kg cadaverine dihydrochloride, CAD.2HCl), no increased NPIP concentrations were observed. In contrast, the enrichment with PIP (10 and 100 mg/kg) resulted in an increased NPIP formation. On the one hand, no effect on the NPIP formation was seen by the small difference in pH. On the other hand, the NPIP formation was significantly higher when the sausages were prepared with sodium nitrite and when sodium ascorbate was omitted. In the case that PIP was present in excessive amounts, nitrite could be identified as source of the nitrosating agent. Also the role of ascorbate as inhibitor of N-nitrosamine formation was confirmed. However, this effect could only be observed in the beginning of the production since NPIP degraded during the subsequent production phases. In the next part, the influence of pH and aw on the NPIP formation was investigated, using two protein-based liquid systems. In the first system (NaCl-system), the NaCl concentration (0 – 30%) was varied to reduce the aw (between 0.99 and 0.79) at two pH levels (4.0 and 5.0). At both pH levels, the reduction of aw resulted in a decreased amount of NPIP. However, the applied NaCl concentrations, necessary for the reduction of aw, were much higher than the NaCl content in dry fermented sausages (ca. 3%). As a consequence, it was unclear to what extent this effect could be attributed to the higher ionic strength or the lower aw. In a second system (PEG-system), poly ethylene glycol (PEG) was used to reduce the aw. Response surface methodology (RSM) was applied to evaluate the combined effect of pH (3.0 – 7.0), aw (0.80 – 0.99) and the incubation time (1.3 – 98.7 h) on the NPIP formation. It was observed that the NPIP concentrations increased when the incubation time was longer, the aw was higher and the pH was lower. The results obtained in the liquid systems contributed to a better understanding of the inhibition of the NPIP formation during the production of dry fermented sausages. Hereby, the possible NPIP formation, partially promoted by a slight acidification during the fermentation, is inhibited by the reduction of aw.Finally, it was investigated if the presence of NPIP in dry fermented sausages can emanate from the use of NPIP contaminated spices. First, analytical methods were developed to determine the precursors, namely piperine and PIP, in the spices. Piperine was determined by HPLC-DAD (λ = 343 nm) after accelerated solvent extraction (ASE) with dichloromethane (DCM). To determine PIP, a hydroextraction by means of ASE followed by HPLC-ELSD was applied. Commonly used spices in dry fermented sausages, i.e., paprika (Capsicum annuum), chilli (Capsicum frutescens), allspice (Pimenta dioica), and nutmeg (Myristica fragrans), contained only traces of both precursors. Only in samples of black and white pepper high concentrations of piperine (max. 21.12 mg/g) and PIP (max. 11.42 mg/g) were measured. However, the addition of piperine and PIP containing spices in nitrite curing salt mixtures, did not always result in the formation of NPIP. Only in the mixture containing white pepper, a small amount of NPIP (9.8 ng/g) was detected after a two month storage period. However, this amount was not sufficient to explain the sporadic occurrence of quantifiable concentrations of NPIP in commercial dry fermented sausages. It should be noticed that the storage conditions were optimal and the storage time was relatively short. Future studies are needed to reveal if changed storage conditions can result in increased amounts of NPIP in the spice mixtures. The results obtained in this work demonstrated that in general the risk of N-nitrosamine contamination in dry fermented sausages is low. On the one hand, it was proven that the accumulation of biogenic amines, especially with regard to CAD, will not result in the formation of NPIP during the production of dry fermented sausages. On the other hand, NPIP can be formed from PIP, but only when extreme concentrations of PIP are present. Common amounts of PIP, which can be introduced in the sausage by the additionof PIP containing spices, are not a risk for the formation of NPIP. The sporadic occurrence of quantifiable concentrations in commercial dry fermented sausages will probably be attributed to the use of highly NPIP contaminated spice mixtures.

637.523 --- 664.019 --- Academic collection --- Sausages. Sausage production --- Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- Theses --- 664.019 Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- 637.523 Sausages. Sausage production

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

Research & information: general --- cocoa nibs --- roasting --- bioactive amines --- polyphenols --- volatile organic compounds --- geographical areas --- biogenic amines --- L. plantarum --- amines oxidase --- Chinese rice wine --- industrial fermentation --- nigiri sushi --- polycyclic aromatic hydrocarbons --- histamine --- household smoker unit --- kimchi --- Jeotgal --- Aekjeot --- Myeolchi-jeot --- Myeolchi-aekjeot --- recommended limits --- occurrence --- reduction --- starter cultures --- biogenic amine --- maesil --- amino acids --- soaking --- fermentation --- temperature --- Cambodian fermented foods --- microbial characteristics --- food quality --- food safety --- microbiota --- Cheonggukjang --- Enterococcus faecium --- tyramine --- fermentation temperature --- fermentation duration --- tyrosine decarboxylase gene (tdc) --- proteolysis --- dry fermented sausage --- casing --- volatile compounds --- texture --- low temperature --- dried milkfish --- hygienic quality --- brine-salting --- biogenic amines (BAs) --- fermented foods --- chemometrics --- multivariate (MV) statistical analysis --- liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis --- public health --- lipid peroxidation --- antioxidants --- cocoa nibs --- roasting --- bioactive amines --- polyphenols --- volatile organic compounds --- geographical areas --- biogenic amines --- L. plantarum --- amines oxidase --- Chinese rice wine --- industrial fermentation --- nigiri sushi --- polycyclic aromatic hydrocarbons --- histamine --- household smoker unit --- kimchi --- Jeotgal --- Aekjeot --- Myeolchi-jeot --- Myeolchi-aekjeot --- recommended limits --- occurrence --- reduction --- starter cultures --- biogenic amine --- maesil --- amino acids --- soaking --- fermentation --- temperature --- Cambodian fermented foods --- microbial characteristics --- food quality --- food safety --- microbiota --- Cheonggukjang --- Enterococcus faecium --- tyramine --- fermentation temperature --- fermentation duration --- tyrosine decarboxylase gene (tdc) --- proteolysis --- dry fermented sausage --- casing --- volatile compounds --- texture --- low temperature --- dried milkfish --- hygienic quality --- brine-salting --- biogenic amines (BAs) --- fermented foods --- chemometrics --- multivariate (MV) statistical analysis --- liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis --- public health --- lipid peroxidation --- antioxidants

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami.

Research & information: general --- Biology, life sciences --- Food & society --- meat products --- antioxidant --- antimicrobials --- shelf-life --- plant extracts --- pomegranate --- cured meat products --- smoking --- chemical hazards --- polycyclic aromatic hydrocarbons (PAHs) --- food safety --- food quality --- lactic acid bacteria --- fermented sausages --- ecology --- breed --- breeding system --- dried Chinese sausage --- fat replacement --- mango peel pectin --- microwave-assisted extraction technique --- Italian-type salami --- ostrich meat --- sodium reduction --- fat reduction --- starter cultures --- meat processing --- probiotic --- dry fermented sausages --- healthy meats --- lactobacillus --- Lactobacillus sakei --- sugar metabolism --- amino acid metabolism --- 1H-NMR --- flow cytometry --- ḥalāl salami --- ḥalāl assurance --- authenticity --- staphylococci --- fermented meats --- high-throughput sequencing --- microbiota --- food reformulation --- healthy meat product --- game meat --- fatty acids --- volatile compounds --- sensory properties --- Galician chorizo --- Staphylococcus equorum --- Staphylococcus saprophyticus --- physicochemical characteristics --- free amino acids --- free fatty acids --- biogenic amines --- meat products --- antioxidant --- antimicrobials --- shelf-life --- plant extracts --- pomegranate --- cured meat products --- smoking --- chemical hazards --- polycyclic aromatic hydrocarbons (PAHs) --- food safety --- food quality --- lactic acid bacteria --- fermented sausages --- ecology --- breed --- breeding system --- dried Chinese sausage --- fat replacement --- mango peel pectin --- microwave-assisted extraction technique --- Italian-type salami --- ostrich meat --- sodium reduction --- fat reduction --- starter cultures --- meat processing --- probiotic --- dry fermented sausages --- healthy meats --- lactobacillus --- Lactobacillus sakei --- sugar metabolism --- amino acid metabolism --- 1H-NMR --- flow cytometry --- ḥalāl salami --- ḥalāl assurance --- authenticity --- staphylococci --- fermented meats --- high-throughput sequencing --- microbiota --- food reformulation --- healthy meat product --- game meat --- fatty acids --- volatile compounds --- sensory properties --- Galician chorizo --- Staphylococcus equorum --- Staphylococcus saprophyticus --- physicochemical characteristics --- free amino acids --- free fatty acids --- biogenic amines

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.

Research & information: general --- Biology, life sciences --- Microbiology (non-medical) --- traditional alcoholic beverage --- Ethiopia --- processing --- physicochemical --- fermentative microorganisms --- Arthrospira platensis --- fermentation --- lactic acid bacteria --- food supplement --- aromatic profile --- L. plantarum EM --- rice bran fermentation --- cholesterol removal --- antimicrobial activity --- sensory quality --- lactofermentation --- probiotic --- date fruit bars --- functional snack --- polyphenols --- Grana Padano cheese --- generical hard cheeses --- bacterial diversity --- DNA metabarcoding --- DNA (meta)fingerprinting --- predictive models --- neural network --- swine and pork production chain --- Hepatitis E virus --- Rotavirus-A --- metagenomic analysis --- food safety --- ethnobiology --- ethnozymology --- Mesoamerican biocultural heritage --- traditional food systems --- thyme microcapsules --- Proteus bacillus --- histamine --- histidine decarboxylation pathway --- smoked horsemeat sausage --- fermented fish --- Proteus --- lipase --- volatile compounds --- aldehydes --- esters --- natto --- nattokinase --- combination fermentation --- thrombolytic property --- fish sauce --- biogenic amines --- microbial community dynamics --- starter --- correlation analysis --- natural fermentation --- dry fermented sausages --- microbial biodiversity --- CNC --- 16S metagenomics --- red radish --- cabbage --- fermented foods --- microbial ecology --- flavor components --- n/a