FORMATION OF BIOGENIC AMINES IN FERMENTED MEAT PRODUCTS 3.1 Effect of the Environmental Conditions on the Biogenic Amine Formation

Differences in quantities and nature of biogenic amines in the different fermented meat products are consequence of environmental parameters that influences the microbial growth and the microbial decarboxylase activities. These activities are influenced by both extrinsic and intrinsic factors operating during fermentation/ripening such as pH, Eh, NaCl concentration, temperature, use of starter cultures, hygienic quality of raw materials and manufacturing practices, and even the size (diameter) of the sausage (Silla Santos 1996, Bover-Cid et al. 1999b, Gardini et al. 2001, Komprda et al. 2004, Latorre-Moratalla et al. 2008, Stadnik and Dolatowski 2010).