Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Meat Science

Volumn 67, Issue 4, 2004, Pages 607-616

  Komprda, T ^a   Smela D ^a   Pechova P ^a   Kalhotka, L ^a   Stencl J ^a   Klejdus, B ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Biogenic amines; Fermented products; Food safety; Lactic acid bacteria; Putrescine; Storage; Tyramine

Indexed keywords

BIOGENIC AMINES; FERMENTED PRODUCTS; FOOD SAFETY; LACTIC ACID BACTERIA (LCB); PUTRESCINES; TYRAMINES;

AMINES; BACTERIA; CARBOXYLIC ACIDS; CONCENTRATION (PROCESS); DRYING; FERMENTATION; FOOD PROCESSING; SAFETY FACTOR; THERMAL EFFECTS;

MEATS;

BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; LACTOBACILLUS; LACTOBACILLUS FARCIMINIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 1842480060     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.003     Document Type: Article

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