3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 2. Changes of bA during ripening (0–28) and storage
(28–49) of sausages „herkules“. (A) tyramine concentrations,
(b) putrescine concentrations, (C) cadaverine concentrations.
▲ starter 1, ♦ starter 1 + probiotic l. casei (control batch 1)
tic batch 2) and at the end of storage. Cadaverine amounts
increased gradually during ripening period, during storage
period level down to 13.2 mg kg –1 (probiotic batch 1) and
46.3 mg kg –1 (probiotic batch 2). The levels of tyramine fol-
s603
Fig. 3. Changes of bA during ripening (0–28) and storage
(28–49) of sausages „herkules“. (A) tyramine concentrations,
(b) putrescine concentrations, (C) cadaverine concentrations.
▲ starter 2, ♦ starter + probiotic l. casei (control batch 2)
lowed the same trend reaching concentrations 144.6 mg kg –1
(probiotic batch 1) and 137.5 mg kg –1 (probiotic batch 2) at
the end of storage period. The results are shown in Fig. 2.
and Fig. 3.