Levels of biogenic amines in retail market fermented meat products

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2750-2755

  Papavergou, Ekaterini J ^a   Savvaidis, Ioannis N ^b   Ambrosiadis, Ioannis A ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Biogenic amines; Fermented sausages; HPLC; OPA; Toxicological implications; Vasoactive amines

Indexed keywords

BIOGENIC AMINES; FERMENTED SAUSAGES; HPLC; OPA; TOXICOLOGICAL IMPLICATIONS;

CHLORINE COMPOUNDS; COMMERCE; DRUG THERAPY; MEATS; SALES;

AMINES;

BENZYL CHLORIDE; BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PHTHALALDEHYDE; PUTRESCINE; SPERMIDINE; TRYPTAMINE; TYRAMINE;

ARTICLE; CONCENTRATION (PARAMETERS); DERIVATIZATION; FERMENTATION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MARKET; MEAT; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; GREECE; MEAT PRODUCTS;

EID: 84865328528     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.049     Document Type: Article

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