Journal of Agricultural Science and Technology B 6 (2016) 48-56 doi: 10.17265/2161-6264/2016.01.006 Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions Tatjana Tasić 1 , Predrag Ikonić 1 , Ljiljana Petrović 2 , Anamarija Mandić 1 , Snežana Škaljac 2 , Marija Jokanović 2 , Vladimir Tomović 2 , Branislav Šojić 2 , Maja Ivić 2 and Natalija Džinić 2 1. Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia 2. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia Abstract: Petrovská klobása is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine biogenic amines was determined in three sausage groups produced from hot deboned (A1) and cold meat (B1, B3) during drying and ripening in traditional room (A1, B1) and in industrial ripening chamber (B3). Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector (HPLC-DAD) on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group (51.6 mg/kg), and tryptamine in B1 (38.1 mg/kg) and B3 (28.7 mg/kg) sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups (133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively). Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat. Key words: Biogenic amines, traditional dry fermented sausage Petrovská klobása, raw material, production conditions. 1. Introduction Biogenic amines are organic bases naturally present in many foods [1, 2]. They are formed during ripening processes by microorganisms with ability to synthesize amino acid decarboxylase and high proteolytic potential or they are formed as a result of food spoilage [1, 3-5]. Consumption of food containing high amounts of biogenic amines may be harmful [4, 6-9]. High levels of biogenic amines present in foods may cause migraine, headache, gastric and intestinal problems and pseudo allergic responses [3, 6]. Histamine is considered as the most toxic biogenic amine [1, 2, 6, 8]. It has vasoactive properties and may cause urticaria, hypotension, headache, flushing, abdominal cramps and other problems for human health [10]. Thus, it is important to monitor biogenic Corresponding author: Tatjana Tasić, Ph.D., research field: meat science. amines in fresh and processed foods, not only due to their toxicity, but also because they can be a useful index of spoilage or ripening stage [1, 4, 11-14]. Petrovská klobása is a traditional dry fermented sausage which production dates back to 250 years ago. It has been produced in the area nearby Bački Petrovac town in the Autonomous Province of Vojvodina, Republic of Serbia. Production is carrying out in small household enterprises in December, when temperatures are around 0 °C and lower, using traditional methods. This product has been protected with designation of origin (PDO) according to the Serbian legislation due to its specific and recognizable characteristics [15-17]. Traditionally, homemade Petrovská klobása is produced exclusively from pork meat and fat, red hot paprika powder, salt, crushed garlic, caraway and sugar. Ripen sausage is characterized by specific hot taste, aromatic and spicy flavor, dark red color and D DAVID PUBLISHING