This study investigates the effect of storage temperature (4 °C, 15 °C, and 22 °C) on the formation of biogenic amines in dry fermented salami, focusing on physico-chemical parameters (water activity (aw) and pH) and biochemical changes (formation of six biogenic amines) during storage. Homemade Primorska salamis produced with protective starter cultures (Staphylococcus carnosus and Staphylococcus xylosus) were used for the experiment. After ripening (loss of approx. 42 % of the mass), twenty salamis were sampled and divided into groups for immediate analysis (control) or for 120-day storage at 4 °C, 15 °C and 22 °C. The analyses included instrumental measurements of the basic chemical composition (near infrared spectroscopy), colour with a chromameter and pH and aw values. Derivatization and LC-MS were used to determine the content of biogenic amines, while peroxide and thiobarbituric acid levels were assessed spectrophotometrically. The study showed that dry fermented salami contained on average 29.03 g protein, 33.06 g fat, 26.77 g water and 4.27 g salt per 100 g. The aw and pH values indicated microbiological stability. At higher storage temperatures (15 °C and 22 °C), in addition to lipid oxidation processes and a deterioration in sensory properties, there was an increased formation of biogenic amines, especially histamine, putrescine and cadaverine. Moderate correlations were found between some biogenic amines, pH and aw values. It was recommended to store the dry fermented salami at temperatures below 10 °C, as negative effects on the quality and increased formation of biogenic amines can already be observed at 15 °C and especially at a high room temperature, such as 22 °C in our case.
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