Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time – but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730mg/kg in turkey sausages, 500mg/kg in beef sausages and 130mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285mg/kg were attained in turkey and 278mg/kg in beef sausages; for cadaverine, maximum levels of 6mg/kg in turkey and 9mg/kg in beef; and for histamine, maximum levels of 263mg/kg in turkey and 26mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages. •Total free amino acids and biogenic amines increase significantly during refrigerated storage of sausages.•Special care should be exercised regarding consumption of sausage manufactured from turkey.•Histamine in turkey sausage is a potential risk to susceptible consumers.