Biogenic amine concentration in "Lardellato" salami, a traditional product of Central Italy, during ripening

The presence of biogenic amines (BAs) in food is widely reported, especially in fermented products. The evolution of some physical and chemical features was studied throughout the manufacturing process, in particular the concentration of some BAs (beta-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) of a traditiona1 Italian long ripened fermented sausage, the "lardellato" salami, produced in the Marche region of central Italy, was studied. The BA levels ranged from 56.040 mg/kg in the initial mixture to 919.255 mg/kg after 90 days of ripening. Low levels of histamine (the highest value was 4 1.450 mg/kg in samples at 120 days) were observed, as well as an expected progressive increase in total amines during ripening, which also went beyond the usual ageing time of 90 days