Biogenic amines in fermented sausages - 1. Methods for the determination of biogenic amines

A labour-saving method for the determination of eight biogenic amines in fermented sausage was developed. Biogenic amines are detected as their dansyl derivatives by means of RP-HPLC. The characterisation of the method is described as well as the results of a ripening- and storage-trial of fermented sausages. The results show that tyramine and putrescine, and, in lower amounts, also histamine and cadaverine were formed.