Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage

The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment on the free amino acid (FAA) and biogenic amine (BA) content in dry sausages made from chicken, mangalica, pork, horse, and deer meat during storage. Sausages were treated with HHP at 600 MPa for 5 min and stored for 5 weeks at 8 degrees C. FAA and BAs were analyzed by an Amino Acid Analyzer. HHP treatment significantly reduced the total FAA (TFAA) in chicken, while increased it in horse, mangalica and deer sausages compared to control samples. The main FAAs in all sausages, were Glu, Ala, Leu, and Lys, accounting for approximately 48% of the TFAA. HHP treatment reduced Glu, Ala, Leu, and Lys levels in chicken sausage, while increasing them in pork, deer and horse sausages. Mangalica sausage had lower Glu levels while higher levels of Ala, Leu and Lys after HHP treatment. HHP treatment had varying effects on total BA content, which decreased in pork and horse sausages while increased in mangalica and deer sausage. Putrescine was the main BA detected in all sausage types. Tyramine was the second most common BA for chicken, and cadaverine for mangalica sausage. HHP reduced putrescine levels in deer and horse sausages but increased them in mangalica and pork sausage. HHP treatment increased the tyramine content of chicken sausage, while mangalica sausage showed an increase in both tyramine and cadaverine. Histamine was detected in mangalica, deer and pork sausage, but it was within the recommended maximum tolerance levels.