A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Biogenic amine levels in dry fermented sausages produced and sold in Greece
Procedia Food Science
The levels of biogenic amines (BA) in 40 samples of fermented sausages manufactured and sold in Greece were determined by HPLC. Putrescine and tyramine concentrations (mg/kg) ranged from 0 to 492 (median: 176.6) and from 4 to 381 (median: 175.2), respectively. Histamine, cadaverine, tryptamine, -phenyl-ethylamine, spermidine and spermine contents were usually lower. However, 37% of the examined samples exceeded the toxicity limit of 100 mg/kg legally set for histamine in fish. Results suggestdoi:10.1016/j.profoo.2011.09.168 fatcat:3mazdfdabjaxxhhjk4znsyj6s4