Biogenic amines in traditional fermented sausages produced in selected European countries

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 912-921

  Latorre Moratalla, M L ^a   Veciana Nogues T ^a   Bover Cid, S ^a,b   Garriga, M ^b   Aymerich, T ^b   Zanardi, E ^c   Ianieri, A ^d   Fraqueza, M J ^e   Patarata, L ^f   Drosinos, E H ^g   Laukova A ^h   Talon, R ⁱ   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

^c UNIVERSITY OF PARMA   (Italy)

^d UNIVERSITY OF TERAMO   (Italy)

^e UNIVERSITY OF LISBON   (Portugal)

^f UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^g AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^h INSTITUTE OF CHEMISTRY   (Slovakia)

ⁱ CEMAGREF   (France)

Author keywords

Biogenic amines; Cadaverine; Histamine; Hygienic quality; Traditional fermented sausage; Tyramine

Indexed keywords

BIOGENIC AMINE; NITRATE; NITRITE; SODIUM CHLORIDE;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; EUROPE; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LACTIC ACID BACTERIUM; MEAT; MEAT INDUSTRY; MICROBIOLOGICAL EXAMINATION; MOISTURE; MOULD; NONHUMAN; PH; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROFLUOROMETRY; SWINE; TEMPERATURE; TIME; WATER CONTENT; YEAST;

EID: 36248976655     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.046     Document Type: Article

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