Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

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.