Asset Details
Do you wish to reserve the book?
Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage
Do you wish to request the book?
Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage
2025
Overview
The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment on the free amino acid (FAA) and biogenic amine (BA) content in dry sausages made from chicken, mangalica, pork, horse, and deer meat during storage. Sausages were treated with HHP at 600 MPa for 5 min and stored for 5 weeks at 8 °C. FAA and BAs were analyzed by an Amino Acid Analyzer. HHP treatment significantly reduced the total FAA (TFAA) in chicken, while increased it in horse, mangalica and deer sausages compared to control samples. The main FAAs in all sausages, were Glu, Ala, Leu, and Lys, accounting for approximately 48% of the TFAA. HHP treatment reduced Glu, Ala, Leu, and Lys levels in chicken sausage, while increasing them in pork, deer and horse sausages. Mangalica sausage had lower Glu levels while higher levels of Ala, Leu and Lys after HHP treatment. HHP treatment had varying effects on total BA content, which decreased in pork and horse sausages while increased in mangalica and deer sausage. Putrescine was the main BA detected in all sausage types. Tyramine was the second most common BA for chicken, and cadaverine for mangalica sausage. HHP reduced putrescine levels in deer and horse sausages but increased them in mangalica and pork sausage. HHP treatment increased the tyramine content of chicken sausage, while mangalica sausage showed an increase in both tyramine and cadaverine. Histamine was detected in mangalica, deer and pork sausage, but it was within the recommended maximum tolerance levels.
