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

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dc.contributor.authorIkonić, Predrag
dc.contributor.authorJokanović, Marija
dc.contributor.authorĆućević, Nedim
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorŠarić, Ljubiša
dc.contributor.authorTomičić, Zorica
dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorDelić, Jovana
dc.contributor.authorLakićević, Brankica
dc.contributor.authorTomašević, Igor
dc.dateinfo:eu-repo/date/embargoEnd/2024-01-31
dc.date.accessioned2023-07-14T09:53:17Z
dc.date.available2023-07-14T09:53:17Z
dc.date.issued2023-01
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThis research was financially supported by Ministry of Education, Science and Technological Development of the Republic of Serbia (Agreement no.: 451-03-68/2022-14/200222), and by Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (Project no.: 142-451-2039/2022).en_US
dc.identifier.doi10.1016/j.jfca.2022.105009
dc.identifier.scopus2-s2.0-85141533529
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/264
dc.identifier.wos000902067200002
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.relation.ispartofseries;105009
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectDry-fermented sausageen_US
dc.subjectProduction seasonen_US
dc.subjectThermo-hygrometric conditionsen_US
dc.subjectFree amino acidsen_US
dc.subjectBiogenic aminesen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.titleEffect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuken_US
dc.typeinfo:eu-repo/semantics/articleen_US

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