Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 °C

Food Microbiology

Volumn 25, Issue 3, 2008, Pages 509-517

  Ntzimani, Athina G ^a   Paleologos, Evangelos K ^a   Savvaidis, Ioannis N ^a   Kontominas, Michael G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Biogenic amines; Packaging; Sliced and smoked turkey meat; Spoilage indicators

Indexed keywords

BIOGENIC AMINE; CARBON DIOXIDE; NITROGEN; OXYGEN;

AEROBIC METABOLISM; ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; BIOSYNTHESIS; COLD; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; TASTE; TIME; TURKEY (BIRD);

AEROBIOSIS; ANIMALS; BACTERIA; BIOGENIC AMINES; CARBON DIOXIDE; COLD; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; HUMANS; MEAT; NITROGEN; ODORS; OXYGEN; TASTE; TIME FACTORS; TURKEYS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 40849130654     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.12.002     Document Type: Article

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