Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
Само за регистроване кориснике
2023
Аутори
Ikonić, PredragJokanović, Marija
Ćućević, Nedim
Peulić, Tatjana
Šarić, Ljubiša
Tomičić, Zorica
Škaljac, Snežana
Delić, Jovana
Lakićević, Brankica
Tomašević, Igor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration w...as very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.
Кључне речи:
Biogenic amines / Dry-fermented sausage / Food analysis / Food composition / Free amino acids / Production season / Thermo-hygrometric conditionsИзвор:
Journal of Food Composition and Analysis, 2023, 115Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200222 (Институт за прехрамбене технологије, Нови Сад) (RS-MESTD-inst-2020-200222)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Ikonić, Predrag AU - Jokanović, Marija AU - Ćućević, Nedim AU - Peulić, Tatjana AU - Šarić, Ljubiša AU - Tomičić, Zorica AU - Škaljac, Snežana AU - Delić, Jovana AU - Lakićević, Brankica AU - Tomašević, Igor PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6218 AB - The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc. T2 - Journal of Food Composition and Analysis T2 - Journal of Food Composition and Analysis T1 - Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk VL - 115 DO - 10.1016/j.jfca.2022.105009 ER -
@article{ author = "Ikonić, Predrag and Jokanović, Marija and Ćućević, Nedim and Peulić, Tatjana and Šarić, Ljubiša and Tomičić, Zorica and Škaljac, Snežana and Delić, Jovana and Lakićević, Brankica and Tomašević, Igor", year = "2023", abstract = "The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.", journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis", title = "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk", volume = "115", doi = "10.1016/j.jfca.2022.105009" }
Ikonić, P., Jokanović, M., Ćućević, N., Peulić, T., Šarić, L., Tomičić, Z., Škaljac, S., Delić, J., Lakićević, B.,& Tomašević, I.. (2023). Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis, 115. https://doi.org/10.1016/j.jfca.2022.105009
Ikonić P, Jokanović M, Ćućević N, Peulić T, Šarić L, Tomičić Z, Škaljac S, Delić J, Lakićević B, Tomašević I. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis. 2023;115. doi:10.1016/j.jfca.2022.105009 .
Ikonić, Predrag, Jokanović, Marija, Ćućević, Nedim, Peulić, Tatjana, Šarić, Ljubiša, Tomičić, Zorica, Škaljac, Snežana, Delić, Jovana, Lakićević, Brankica, Tomašević, Igor, "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk" in Journal of Food Composition and Analysis, 115 (2023), https://doi.org/10.1016/j.jfca.2022.105009 . .