Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 23, 2008, Pages 11238-11244

  Coloretti, Fabio ^a   Chiavari, Cristiana ^a   Armaforte, Emanuele ^a   Carri, Simone ^a   Castagnetti, Gian Battista ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biogenic amines; Nitrate; Nitrite; Salami; Sensorial profile; Starter cultures

Indexed keywords

ACID; BIOGENIC AMINE; FOOD PRESERVATIVE; NITRATE; NITRITE;

ANIMAL; ARTICLE; BACTERIUM; CHEMISTRY; DRUG EFFECT; EVALUATION; FERMENTATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ITALY; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MICROCOCCACEAE; SWINE;

ACIDS; ANIMALS; BACTERIA; BIOGENIC AMINES; FERMENTATION; FOOD PRESERVATION; FOOD PRESERVATIVES; ITALY; LACTOBACILLUS; MEAT PRODUCTS; MICROCOCCACEAE; NITRATES; NITRITES; SWINE;

ENTEROBACTERIACEAE; ENTEROCOCCUS; KOCURIA VARIANS; LACTOBACILLUS PLANTARUM; SALAMIS;

EID: 58949088493     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802002z     Document Type: Article

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