Table 1.
Results of biogenic amine levels found in fermented sausage samples (mean ± Standard error, mg/kg wet weight).
| Bran | A | B | C | D | E | F | G | H | I | J |
|---|---|---|---|---|---|---|---|---|---|---|
| N | 12 | 12 | 12 | 12 | 12 | 12 | 12 | 12 | 12 | 12 |
| TRY | 20.00±11.08 a,b | 40.88±9.40 a | 25.54±6.94 a,b | 22.78±6.18 a,b | 37.39±10.49 a | 33.36±4.4 a,b | 11.1±2.25 b | 16.63±3.2 a,b | 35.72±9.36 a | 19.82±4.43 a,b |
| PHE | 2.473±1.20 b | 2.329±1.26 b | 7.588±2.43 b | 2.622±1.15 b | 4.297±1.69 b | 5.530±2.46 b | 7.746±2.06 b | 37.75±6.38 a | 4.376±2.9 b | 2.207±0.86 b |
| PUT | 24.602±5.71 a | 2.318±0.83 b | 6.570±1.95 b | 4.278±1.87 b | 1.008±1.65 b | 1.050±0.38 b | 1.073±0.51 b | 5.093±1.41 b | 1.278±0.51 b | 1.168±0.48 b |
| CAD | 320.0±114.45 b | 203.5±97.043 b,c | 162.1±61.78 b,c | 72.2±47.4 c | 211.8±55.33 b,c | 23.8±4.98 c | 630.6±88.57 a | 681.2±113.6 a | 41.4±30.12 c | 148.0±52.04 b,c |
| HIS | 99.88±36.83 b | 41.50±20.59 b,c | 5.18±1.87 c | 13.68±5.9 b,c | 68.89±26.39 b,c | 0.87±0.59 c | 343.91±48.19 a | 280.26±42.8 a | 23.29±15.86 b,c | 43.91±27.3 b,c |
| TYR | 160.67±45.15 b | 95.78±36.57 b,c | 118.55±34.02 b,c | 69.42±28.53 b,c | 162.40±19.55 b | 63.61±5.12 c | 273.91±33.8 a | 265.37±40.4 a | 53.50±17.65 c | 56.26±15.65 c |
| SPD | 34.41±10.62 b,c | 68.71±3.26 a | 54.05±7.32 a,b | 40.66±7.15 b,c | 53.41±7.7 a,b | 52.43±5.64 a,b | 19.38±8.39 c,d | 23.84±7.48 c,d | 26.64±8.09 c,d | 13.24±6.005 d |
| SPM | 7.55±1.33 b | 19.96±7.34 b | 10.28±3.96 b | 2.74±1.04 b | 3.85±0.69 b | 6.05±1.2 b | 38.28±10.29 a | 16.17±7.01 b | 17.7±7.4 b | 19.06±6.23 b |
*Bran; brands, N; number of samples examined.
*Biogenic amine concentrations in (mg/kg) were TRY (tryptamine), PHE (2-phenylethylamine), PUT (putrescine), CAD (cadaverine), HIS (histamine), TYR (tyramine), SPD (spermidine), and SPM (spermine).
*a – d Means with the same letter are not significantly different (P˃0.05). *a – d Means with different letter are statistically significant P˂0.05).