Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 846-853Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.033
Keywords
Biogenic amines; Fermented pork sausage; Nham; Meat quality
Funding
- National Center for Genetic Engineering and Biotechnology (BIOTEC, Thailand)
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Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30 degrees C for 6 h, and at 4 and -20 degrees C for 2 days. Formation of biogenic amines (cadaverine, putrescine, histamine and tyramine) was significantly higher in Nham processed from stored meat. Accumulation of these biogenic amines in Nham reduced significantly by the addition of Lactobacillus plantarum BCC 9546, a commercial Nham starter culture. The results highlight the importance of using fresh meat products and the inclusion of an appropriate starter culture to minimise the formation of biogenic amines during the process of Nham fermentation. (C) 2011 Elsevier Ltd. All rights reserved.
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