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

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.