Please use this identifier to cite or link to this item: http://hdl.handle.net/10216/104487
Author(s): M. A. Rabie
C. Peres
F. Xavier Malcata
Title: Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats
Issue Date: 2014
Abstract: The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4. °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time - but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730. mg/kg in turkey sausages, 500. mg/kg in beef sausages and 130. mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285. mg/kg were attained in turkey and 278. mg/kg in beef sausages; for cadaverine, maximum levels of 6. mg/kg in turkey and 9. mg/kg in beef; and for histamine, maximum levels of 263. mg/kg in turkey and 26. mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.
Subject: Ciências da engenharia e tecnologias
Engineering and technology
URI: http://hdl.handle.net/10216/104487
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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