Table 1.
Biogenic amine contents (mg/kg fresh matter) in fermented sausages of the retail market from several countries.
| Reference | Product | n | Tyramine | Histamine | Phenylethylamine | Tryptamine | Cadaverine | Putrescine | |
|---|---|---|---|---|---|---|---|---|---|
| Spanish sausage | Vidal-Carou et al. (1990) | Chorizo | 11 | 176 ± 149a (2–509)b | 76 ± 80 (2–249) | –c | – | – | – |
| Salchichón | 19 | 133 ± 62 (35–270) | 18 ± 27 (1–103) | – | – | – | – | ||
| Salami | 5 | 6 ± 3 (3–12) | 66 ± 39 (2–102) | – | – | – | – | ||
| Sobrasada | 3 | 8 ± 6 (3–14) | 55 ± 36 (14–78) | – | – | – | – | ||
| Hernández-Jover et al. (1997a) | Chorizo | 20 | 282 ± 129 (30–627) | 18 ± 27 (0–314) | 1 ± 3 (0–52) | 16 ± 20 (0–88) | 20 ± 16 (0–658) | 60 ± 141 (3–416) | |
| Salchichón | 22 | 281 ± 109 (53–513) | 7 ± 14 (0–151) | 7 ± 6 (0–35) | 9 ± 11 (0–65) | 12 ± 23 (0–342) | 103 ± 76 (6–400) | ||
| Fuet | 11 | 191 ± 73 (32–743) | 2 ± 40 (0–358) | 2 ± 4 (0–34) | 9 ± 8 (0–68) | 19 ± 18 (5–51) | 72 ± 41 (2–222) | ||
| Sobrasada | 7 | 332 ± 131 (58–501) | 9 ± 17 (3–143) | 2 ± 6 (0–39) | 12 ± 23 (0–65) | 13 ± 14 (3–42) | 65 ± 50 (2–501) | ||
| Bover-Cid et al. (1999a) | Secallona | 15 | 92 ± 72 (1–218) | 1 ± 2 (0–5) | 4 ± 8 (0–29) | 5 ± 11 (0–39) | 43 ± 48 (1–115) | 80 ± 152 (1–513) | |
| Fuet delgado | 23 | 119 ± 64 (22–272) | 12 ± 34 (0–158) | 8 ± 13 (0–47) | 8 ± 11 (0–36) | 28 ± 42 (2–156) | 49 ± 43 (1–169) | ||
| Salchichón | 19 | 141 ± 124 (3–490) | 14 ± 20 (0–59) | 12 ± 28 (0–126) | 15 ± 33 (0–142) | 18 ± 30 (0–127) | 99 ± 96 (0–325) | ||
| Ruiz-Capillas and Jiménez-Colmenero (2004) | Chorizo | 3 | 129 ± 100 (19–214) | 6 ± 9 (1–16) | nd | nd | 103 ± 113 (9–229) | 92 ± 92 (0.8–185) | |
| French sausage | Montel et al. (1999) | Saucisson (industrial) | 5 | 220 (172–268) | 71 (16–151) | 4 (0–8) | 4 (0–9) | 103 (31–192) | 279 (195–410) |
| Saucisson (traditional) | 3 | 164 (84–217) | 15 (15–16) | 1 (0–4) | nd | 71 (39–110) | 223 (61–317) | ||
| Italian sausage | Parente et al. (2001) | Soppressata | 9 | 178 (0–557) | 22 (0–101) | 3 (0–20) | – | 61 (0–271) | 99 (0–416) |
| Salsiccia | 10 | 77 (0–339) | nd | nd | – | 7 (0–39) | 20 (0–78) | ||
| Coïsson et al. (2004) | Salamini Italiani | 10 | 205 ± 105 (60–372) | 46 ± 54 (8–165) | 14 ± 20 (nd–53) | 20 ± 25 (nd–69) | – | – | |
| Finnish sausage | Eerola et al. (1998) | Finnish sausage | 11 | 88 (4–200) | 54 (0–180) | 13 (2–248) | 14 (0–43) | 50 (0–270) | 79 (0–230) |
| Russian sausage | 4 | 110 (6–240) | 89 (0–200) | 11 (1–33) | 22 (0–43) | 10 (3–18) | 93 (3–310) | ||
| Danish sausage | 8 | 54 (5–110) | 9 (1–56) | 2 (0–4) | 27 (0–91) | 180 (0–790) | 130 (0–450) | ||
| Meatwurst | 12 | 72 (5–320) | 21 (0–170) | 3 (0–5) | 18 (0–54) | 6 (0–16) | 77 (2–580) | ||
| Lubeck | 9 | 73 (9–150) | 6 (0–40) | 4 (0–7) | 10 (0–20) | 3 (0–8) | 49 (0–220) | ||
| Salami | 13 | 93 (3–200) | 3 (0–9) | 5 (0–8) | 20 (0–51) | 14 (0–71) | 54 (0–210) | ||
| Pepperoni | 11 | 94 (5–190) | 21 (0–200) | 6 (0–48) | 18 (0–42) | 82 (0–390) | 61 (0–230) | ||
| Dutch sausage | Brink et al. (1990) | 14 | 110 (40–310) | 11 (1–63) | 14 (5–45) | – | 63 (1–150) | 52 (1–190) | |
| Egyptian sausage | Shalaby (1993) | Egyptian sausages | 50 | 14 (10–53) | 5 (7–41) | 10 (2–81) | 13 (3–34) | 19 (6–39) | 39 (12–100) |
| Thai sausage | Riebroy et al. (2004) | Som-fug | 7 | 87 ± 72 (19–228) | 120 ± 82 (55–291) | – | 49 ± 25 (19–86) | 161 ± 111 (20–328) | 127 ± 90 (17–275) |
| Turkish sausage | Ekici et al. (2004) | Turkish dry sausage | 46 | – | 32 ± 17 (20–87) | – | – | – | – |
| Erkmen and Bozkurt (2004) | Sucuk–factory | 19 | 62 ± 69 (1–189) | 69 ± 83 (4–255) | 9 ± 20 (0–87) | 11 ± 14 (0–47) | – | 75 ± 123 (0–383) | |
| Sucuk–butcher | 31 | 77 ± 92 (2–316) | 94 ± 151 (2–478) | 6 ± 9 (0–32) | 25 ± 31 (0–7) | 1 ± 2 (0–7) | 121 ± 239 (0–919) |
aMean ± standard deviation when available; brange (minimum–maximum); c–:not reported; nd, not detected.