Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI"

Meat Science

Volumn 84, Issue 1, 2010, Pages 172-179

  Roseiro, L C ^a   Gomes, A ^a   Goncalves H ^a   Sol, M ^a   Cercas, R ^b   Santos, C ^a  

^a INETI   (Portugal)

^b Salsicharia Estremocense Lda ^*  (Portugal)

Author keywords

Biogenic amines; Dry fermented ripened sausage; Free amino acids; Proteolysis

Indexed keywords

AMINO ACID; BIOGENIC AMINE; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; GRAM POSITIVE BACTERIUM; HUMIDITY; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PORTUGAL; PROTEIN INTAKE; SWINE; TASTE; TEMPERATURE; TIME;

AMINO ACIDS; ANIMALS; BIOGENIC AMINES; COLONY COUNT, MICROBIAL; DIETARY PROTEINS; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD, PRESERVED; FUNGI; GRAM-POSITIVE BACTERIA; HUMIDITY; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PORTUGAL; SUS SCROFA; TASTE; TEMPERATURE; TIME FACTORS; WATER;

EID: 70349835125     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.044     Document Type: Article

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