Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 846-853

  Tosukhowong, Amonlaya ^a   Visessanguan, Wonnop ^a   Pumpuang, Laphaslada ^a   Tepkasikul, Preenapha ^a   Panya, Atikorn ^a   Valyasevi, Ruud ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Biogenic amines; Fermented pork sausage; Meat quality; Nham

Indexed keywords

BIOGENIC AMINES; FERMENTED PORK SAUSAGE; FERMENTED SAUSAGES; FRESH MEAT; LACTOBACILLUS PLANTARUM; MEAT QUALITY; NHAM; PORK MEAT; STARTER CULTURES; TOXICOLOGICAL EFFECTS;

BLOOD PRESSURE; MEATS; STARTERS;

AMINES;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; TYRAMINE;

ARTICLE; CONTROLLED STUDY; INOCULATION; LACTOBACILLUS PLANTARUM; MEAT; NONHUMAN; PORK; STARTER CULTURE; THAILAND;

LACTOBACILLUS PLANTARUM;

EID: 79960180405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.033     Document Type: Article

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