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Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk

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2023
Authors
Ikonić, Predrag
Jokanović, Marija
Ćućević, Nedim
Peulić, Tatjana
Šarić, Ljubiša
Tomičić, Zorica
Škaljac, Snežana
Delić, Jovana
Lakićević, Brankica
Tomašević, Igor
Article (Published version)
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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 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.

Keywords:
Biogenic amines / Dry-fermented sausage / Food analysis / Food composition / Free amino acids / Production season / Thermo-hygrometric conditions
Source:
Journal of Food Composition and Analysis, 2023, 115
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200222 (Institute for Food Technology, Novi Sad) (RS-200222)

DOI: 10.1016/j.jfca.2022.105009

ISSN: 0889-1575

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URI
http://aspace.agrif.bg.ac.rs/handle/123456789/6218
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Poljoprivredni fakultet

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