Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

LWT

Volumn 43, Issue 1, 2010, Pages 20-25

  Latorre Moratalla, M L ^a   Bover Cid, S ^a   Talon, R ^b   Garriga, M ^c   Zanardi, E ^d   Ianieri, A ^e   Fraqueza, M J ^f   Elias, M ^g   Drosinos, E H ^h   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b CEMAGREF   (France)

^c IRTA   (Spain)

^d UNIVERSITY OF PARMA   (Italy)

^e UNIVERSITY OF TERAMO   (Italy)

^f FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^g UNIVERSITY OF ÉVORA   (Portugal)

^h AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Autochthonous starter culture; Biogenic amines; Sugar; Traditional fermented sausage

Indexed keywords

FOOD PROCESSING; MANUFACTURE; MEATS;

% REDUCTIONS; AUTOCHTHONOUS STARTER CULTURES; BIOGENIC AMINES; DECARBOXYLASES; FERMENTED SAUSAGES; HISTAMINES; LACTOBACILLUS SAKEI; STRAIN S; TRADITIONAL FERMENTED SAUSAGE;

AMINES;

LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS XYLOSUS;

EID: 70349194364     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.06.018     Document Type: Article

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