Biogenic amine S4 S5 SE Interactions
No curing salts With curing salts No curing salts With curing salts t*C t*T C*T t*C*T
2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C        
Tryptamine ND 13.85 ND 13.90 ND 27.72 ND 19.56 1.36 ns ns ns ns
Phenylethylamine 31.08d 104.48b 2.28 f 4.80 ef ND 147.25 a 19.76de 55.71 c 2.03 *** *** *** ***
Putrescine 86.65e 1277.85b 232.72de 469.72cd 588.61c 1951.04a 183.96e 1028.04b 27.31 *** *** *** *
Cadaverine 39.59d 386.80a 41.26d 115.30b 103.60bc 375.25a 58.31cd 128.76 b 3.46 ns * *** *
Histamine 31.45a 35.16a 13.16bc 34.67a 24.93ab 6.01c 32.84a 4.13c 1.35 * *** ns **
Tyramine 281.05d 946.11a 167.44d 534.70bc 350.18cd 583.90b 345.55cd 341.76cd 16.01 * *** *** ns
Spermidine 2.83 b 49.46a 1.84b 5.88b 0.02b 1.35b 2.38b 2.56b 2.40 ** ** * *
Spermine 119.91a 98.10a 32.97bc 99.49a 78.06ab ND 72.26ab ND 4.66 * *** * *
Total BA 591.65de 2911.86a 491.37e 1278.45bc 1145.38bcd 3092.52a 715.05cde 1580.52b 40.25 ns ns *** ns
In same row, means with different letters are significantly different. ns = not significant; * = P<0.05; ** = P<0.01; *** = P<0.001. SE - Standard error. ND - not detected. t - time; C - curing salts; T - temperature.
Table 6: Biogenic amine concentrations (mg.kg-1 DM) at different storage periods of “Chouriço de Carne” manufactured with and without curing salts.