Evolution of biogenic amine content during ripening time in two types of dry sausages: can grain matrix play a role?

The biogenic amine (BA) content of two typical Italian sausages (salame Toscano and salame Garfagnino), differing only in the degree of refinement of the fat matrix, was tested at different time points throughout the ripening process (45 days length in total). The analyses were performed by an earlier validated HPLC method. The total BA content in salame Toscano was significantly lower compared to that in Garfagnino salami. Tyramine, spermine and putrescine were the BA detected in greatest concentrations. Cadaverine, spermidine and 2-phenylethylamine were detected in smaller amounts, whereas tryptamine and histamine were not detected. In summary, BA levels for both sausage types at the end of the ripening period were low and level variation could be accounted for by size differences in matrix particles