Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 188-195

  Hu, Yongjin ^a,b   Xia, Wenshui ^a   Liu, Xiaoyong ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biogenic amines; Lactic acid bacteria; Mixed starter cultures; Silver carp sausage; Staphylococcus xylosus

Indexed keywords

AMINO ACID; BIOGENIC AMINE; CADAVERINE; HISTAMINE; NITROGEN; PUTRESCINE; TRYPTAMINE; TYRAMINE;

AMINO ACID COMPOSITION; ARTICLE; BACTERIAL COUNT; CARP; FERMENTATION; FLUOROMETRY; FOOD PROCESSING; FOOD QUALITY; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE;

BACTERIA (MICROORGANISMS); HYPOPHTHALMICHTHYS NOBILIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS XYLOSUS;

EID: 34147138305     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.023     Document Type: Article

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