. 2018 Oct 13;10(10):1497. doi: 10.3390/nu10101497

Table 1.

Biogenic amine content (mg/kg) of the samples during fermentation and ripening.

Sampling Points ¹	Starter Culture ²	Histamine	Tyramine	Putrescine	Cadaverine
Meat batter	A	- ³	- ^a	- ^a	- ^a
Meat batter	B	-	- ^a	- ^a	- ^a
Large size sausages
After 5 days of fermentation	A	-	- ^a	1.74 ^a	- ^a
After 5 days of fermentation	B	-	0.71 ^a	2.00 ^a	0.58 ^a
30% of ripening (38 days)	A	-	120.97 ^b	2.87 ^a	3.76 ^a
30% of ripening (38 days)	B	2.20	145.22 ^c	40.14 ^b	2.05 ^a
60% of ripening (69 days)	A	-	142.63 ^c	3.98 ^a	9.02 ^b
60% of ripening (69 days)	B	-	155.67 ^d	56.78 ^c	7.26 ^b
100% of ripening (105 days)	A	0.22	177.32 ^e	8.68 ^a	1.14 ^a
100% of ripening (105 days)	B	1.94	204.15 ^f	128.17 ^d	1.95 ^a
Small size sausages
After 5 days of fermentation	A	-	- ^a	- ^a	- ^a
After 5 days of fermentation	B	-	- ^a	- ^a	- ^a
30% of ripening (11 days)	A	-	1.67 ^a	1.43 ^a	1.15 ^a
30% of ripening (11 days)	B	-	11.73 ^g	1.68 ^a	0.89 ^a
60% of ripening (17 days)	A	-	3.45 ^ag	0.98 ^a	1.59 ^a
60% of ripening (17 days)	B	-	9.89 ^g	1.06 ^a	0.83 ^a
100% of ripening (28 days)	A	-	6.50 ^ag	1.38 ^a	2.48 ^a
100% of ripening (28 days)	B	1.75	9.09 ^g	2.73 ^a	0.95 ^a

¹ 30%, 60%, and 100% of ripening corresponded to 38, 69, and 105 days for large diameter sausages and 11, 17, and 28 days for small diameter sausages. ² Starter cultures A (L. sakei/S. xylosus), starter cultures B (P. pentosaceus/S. xylosus). ³ Under detection limit (0.5 mg/kg). The values are the mean of three independent samples. Different superscript letters represent statistically significant differences (p < 0.05), according to Fisher’s LSD test of the ANOVA for each BA. When no pick has been detected, the value was set at zero. ”-“: not detected.