The study evaluated the fatty acids and the biogenic amines (BAs) in ‘Nduja of Spilinga stored in differentpackaging materials (i.e. natural casing under vacuum, glass jar, aluminum tube and OVTENE) during15 months of shelf-life. Raw materials and pepper mixture were analysed as well. BAs concentrationsincreased with time, tyramine (TYR), putrescine (PUT) and cadaverine (CAD) were the most abundant.BAs in natural casing were always higher than those found in glass jar, aluminum tube and OVTENE.Total fatty acids were characterized by higher level of unsaturated fatty acid that decreased with time(glass jar > natural casing under vacuum > aluminum tube > OVTENE). The reduction of PUFA is the consequenceof the increase of peroxides and carbonyls reacting with amino acids to form BAs. This was confirmedby Pearson’s correlation matrices implying that lipid oxidation processes were in some way linkedto the chemical production of BAs.
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|Titolo:||Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami ('Nduja)|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||1.1 Articolo in rivista|