Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. The content of six biogenic amines (tryptamine, phenylethylamine, tyramine, histamine, putrescine, and cadaverine) was analyzed using high‐performance liquid chromatography. The ripening process of Sremski kulen was slow followed by changes in a_w and pH value as well as expressed proteolysis. The autochthonous microbiota showed pronounced decarboxylase activity. Tryptamine and phenylethylamine were detected at each examined ripening stage while histamine was not detected until the end of ripening (16.55 ± 2.33 mg/kg). Tyramine, cadaverine, and putrescine content significantly increased during the ripening period (p < .05). In the final product, cadaverine was the dominant biogenic amine (132.40 ± 5.05 mg/kg), followed by tyramine (115.80 ± 15.46 mg/kg) and putrescine (68.55 ± 2.39 mg/kg). Although the long ripening period greatly contributed to the accumulation of biogenic amines in final product, their content are not of concern from product safety aspects, but requires improvement in hygiene of production process.

中文翻译：

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塞尔维亚传统干发酵香肠 Sremski kulen 生产和成熟过程中的生物胺含量

Sremski kulen是一种宽径干发酵香肠，以猪肉为原料，用红辣椒粉调味，塞入猪肉盲肠，经烟熏、发酵、烘干保存。由于特定的成熟过程，Sremski kulen 适合生物胺的积累。因此，在考虑到物理化学参数和微生物计数的情况下，研究了传统生产的 Sremski kulen 的氨基生成。使用高效液相色谱法分析六种生物胺（色胺、苯乙胺、酪胺、组胺、腐胺和尸胺）的含量。Sremski kulen 的成熟过程缓慢，随后 w 发生_变化和 pH 值以及表达的蛋白水解。原生微生物群显示出明显的脱羧酶活性。在每个检查的成熟阶段检测到色胺和苯乙胺，而直到成熟结束时才检测到组胺 (16.55 ± 2.33 mg/kg)。酪胺、尸胺和腐胺含量在成熟期显着增加 ( p  < .05)。在最终产品中，尸胺是主要的生物胺 (132.40 ± 5.05 mg/kg)，其次是酪胺 (115.80 ± 15.46 mg/kg) 和腐胺 (68.55 ± 2.39 mg/kg)。虽然较长的成熟期极大地促进了最终产品中生物胺的积累，但其含量从产品安全方面来说并不值得关注，但需要提高生产过程的卫生水平。