Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

The aim of this study was to determine the content of nine biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramin, spermidine and spermine) and total biogenic amines in traditional dry fermented sausage Petrovská klobása at the end of drying period, as possible indicators of good manufacturing practice (GMP). Chromatographic separation of dansyl chloride derivatizated amines was completed in 8 min. Analyses were performed by HPLC-DAD on Eclipse XDB-C18 column. Tryptamine and spermine were determined in all analyzed samples, while histamine, serotonin and spermidine were not detected in any samples. Average content of individual biogenic amine ranged from 5.54 mg/kg (putrescin) to 75.1 mg/kg (tryptamine) and total content of biogenic amines varied from 77.8 mg/kg to 174 mg/kg. The results obtained in this study provided no evidence for deviations from good manufacturing practice in Petrovská klobása production. ► We determined content of biogenic amines in traditional Petrovská klobása sausage. ► Chromatographic separation was completed in 8 min. ► Histamine was not found in any analyzed sample. ► Total level of BA was lower than considered as dangerous. ► Results provided no evidence for deviations from GMP in Petrovská klobása production.