Fermented meat products: Organoleptic qualities and biogenic amines-A review

American Journal of Food Technology

Volumn 7, Issue 5, 2012, Pages 278-288

  Singh, V P ^a   Pathak, V ^a   Verma, Akhilesh K ^a  

^a Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan   (India)

Author keywords

Biogenic amines; Fermentations; Nutrients; Organoleptic qualities; Starter culture

Indexed keywords

FERMENTATION; LACTIC ACID; MEATS; NUTRIENTS; STARTERS;

BIOAMINES; BIOGENIC AMINES; FERMENTED FOODS; FUNCTIONAL PROPERTIES; INTESTINAL TRACT; LACTIC ACID BACTERIA; MEAT PRODUCTS; ORGANOLEPTIC QUALITY; PEDIOCOCCUS ACIDILACTICI; SHELF LIFE; STARTER CULTURE; STARTER CULTURES; VALUE ADDED PRODUCTS;

AMINES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PENTOSUS; PEDIOCOCCUS ACIDILACTICI;

EID: 84858730875     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2012.278.288     Document Type: Review

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