Effect of Probiotics on Biogenic Amines Level in Alexandria Semidry Sausage during Registration Storage

Document Type : Original Article

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Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt

Abstract

Six groups of Alexandria semidry sausage were produced using different types of probiotics Bifidobacteriumlactis Bb-12, L.casei 01, L. acidophilus M92, L.lactis MA16,  Mixture of Bifidobacteriumlactis Bb-12 and L. acidophilus M92, Mixture of L.casei 01 and L. acidophilus M92.  Produced sausage was ripened in fermentation chamber for 3 days after that, fermentation was stopped by gradual elevation of the temperature followed by cooking to core temperature 72°C then the product was kept under refrigerated storage at 4°C for three months. Product was examined periodically for sensory and biogenic amines examination. Results of sensory examination revealed that incorporation of different types of probiotics resulted in generally high sensory panel score for all sensory attributes. While refrigerated storage decreased chewing, juiciness, odor and flavor attributes while increased cohesivenss and hardness. Using of Bifidobacteriumlactis resulted in more flavour and less acid while mixing L. acidophilus revealed synergetic effect leading to improvement of acid flavour. Biogenic amines determination showed incorporation mixture of L.casei and L. acidophilus caused significant reduction in 2-phenylethyamine, tryptamine, putresine, cadaverine, and histamine levels during refrigerated storage while L-acidophilus L. lactic and mixture of Bifidobacteriumlactis and L. acidophilus resulted in a significant reduction in tryptamine level. However, all types of probiotics resulted in slight increase in spermidine level throughout storage period.

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