Aminoacidi liberi e amine biogene in un prodotto tipico siciliano"il salame S.Angelo"

Summary\r\nFREE AMINO ACIDS AND BIOGENIC AMINES IN A SICILIAN TYPICAL PRODUCT, “SALAME S.\r\nANGELO” PGI\r\nSamples of salami S. Angelo PGI (Protected Geographical Indication) aged at 10, 30 and 45 days were\r\nanalyzed to evaluate the contents of biogenic amines (putrescine, cadaverine, histamine, tyramine,\r\nspermidine and spermine) and free amino acids. The total level of biogenic amines raised (P<0.05) during\r\nthe seasoning to amount to 467.80 mg/kg in salami at end maturing. The increase involved tyramine,\r\nputrescine and cadaverine, whereas a decrease was observed for spermidine and spermine. The amines\r\nrecovered in higher concentrations in the salami at end seasoning were tyramine (273.07 mg/kg),\r\nputrescine (99.20 mg/kg) and spermine (67.32 mg/kg). Histamine was not detected in all the analyzed\r\nsamples. This indicate a high hygienic quality of meat used in manufacturing. The total content of free amino\r\nacids and the levels of essential amino acids, except for threonine, tyrosine and arginine, increased\r\n(P<0.05) in the period between 10 and 30 days of maturing to stabilize after 45 days. The lowest levels of\r\ntyrosine and ornithine (P<0.05) detected in salami at end seasoning were in accordance with the highest\r\ncontents of tyramine and putrescine coming from them.\r\n47