Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7143-7152

  Bartkiene, Elena ^a   Mozuriene, Erika ^a   Juodeikiene, Grazina ^b   Zadeike, Daiva ^b   Maruska, Audrius ^c   Stankevicius, Mantas ^c   Ragazinskiene, Ona ^c   Cizeikiene, Dalia ^b  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Biogenic amines; Lactic acid bacteria; Minced pork meat; Satureja montana L; Volatile compounds

Indexed keywords

AMINES; BACTERIA; BIOACTIVITY; ESSENTIAL OILS; FERMENTATION; FOOD ADDITIVES; FOOD PRODUCTS; LACTIC ACID; MEATS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

BIOGENIC AMINES; LACTIC ACID BACTERIA; MINCED PORK; SATUREJA MONTANA; VOLATILE COMPOUNDS;

SPOILAGE;

EID: 84944513323     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1861-9     Document Type: Article

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