Proceedings
Authors: D. Barros (Instituto Politécnico de Viana do Castelo) , M. Barros (nstituto Politécnico de Viana do Castelo) , M. Vaz Velho (nstituto Politécnico de Viana do Castelo) , P. Pires (Instituto Politécnico de Viana do Castelo) , R. Dias (nstituto Politécnico de Viana do Castelo) , R. Pinto (nstituto Politécnico de Viana do Castelo)
Starter cultures are used in meat sausages production mainly for technological reasons but, depending on the species, an added effect against other bacteria, including pathogens, can occur. Lactic acid bacteria (LAB), usually considered non-pathogenic and non-toxic, are the main fermenting microorganisms in starter cultures, but some LAB species can produce biogenic amines (BAs). The biogenic amines content in meat, although not regulated by law, is a meat freshness indicator. The formation and increase of the content of BAs is related to food degradation processes, reason why it is important to control the contents of these amines over product lifetime. Currently, European Commission Regulations (2073/2005, 144/2007, 365/2010) set food safety criteria for histamine in fishery products and no criteria have been established for other BAs or other food products, such as meat, dairy, or other products, despite the presence of important levels of BAs in all types of food and the potential public health concern due to their physiological and toxicological effects, when these products are consumed.
This study aims to ascertain the effect of the addition of a LAB strain, known to be active against some pathogens that can be found in cured meat products, on cadaverine and putrescine production in cured-smoked sausage-like pork products during storage.
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How to Cite: Barros, D. , Barros, M. , Vaz Velho, M. , Pires, P. , Dias, R. & Pinto, R. (2019) “Cadaverine and putrescine contents in traditional Portuguese pork sausages linked to the addition of starter cultures”, SafePork. 13(1). doi: https://doi.org//safepork.11452