Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Food Chemistry

Volumn 218, Issue , 2017, Pages 129-136

  Laranjo, Marta ^a   Gomes, Ana ^a   Agulheiro Santos, Ana Cristina ^a   Potes, Maria Eduarda ^a   Cabrita, Maria João ^a   Garcia, Raquel ^a   Rocha, João Miguel ^a   Roseiro, Luísa Cristina ^b   Fernandes, Maria José ^c   Fraqueza, Maria João ^c   Elias, Miguel ^a  

^a UNIVERSITY OF ÉVORA   (Portugal)

^b INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

^c FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Biogenic amines; Blood; Dry cured sausages; Fatty acids; Food safety; Microbiology; Sensory evaluation; Texture profile analysis

Indexed keywords

AMINES; BLOOD; CURING; DRYING; FOOD SAFETY; MEATS; MICROBIOLOGY; SENSORY ANALYSIS; WATER QUALITY;

BIOGENIC AMINES; MICRO-BIOLOGICAL PARAMETERS; MICROBIAL GROWTH; SENSORY PANELS; SENSORY PROFILES; TEXTURAL CHANGES; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS;

FATTY ACIDS;

BIOGENIC AMINE; CADAVERINE; FATTY ACID; HISTAMINE; SODIUM CHLORIDE; TYRAMINE; SALT INTAKE;

ARTICLE; FOOD TEXTURE; HEALTH; MEAT; MICROBIAL GROWTH; MICROBIOLOGICAL PARAMETERS; MICROFLORA; NONHUMAN; PHYSICAL CHEMISTRY; ADULT; ANALYSIS; ANIMAL; BACTERIAL COUNT; FEMALE; FERMENTATION; HUMAN; MALE; MICROBIOLOGY; MIDDLE AGED; PHYSIOLOGY; PIG; PROCEDURES; SALT INTAKE; TASTE;

ADULT; ANIMALS; BIOGENIC AMINES; CADAVERINE; COLONY COUNT, MICROBIAL; FATTY ACIDS; FEMALE; FERMENTATION; HUMANS; MALE; MEAT PRODUCTS; MICROBIOTA; MIDDLE AGED; SODIUM CHLORIDE, DIETARY; SWINE; TASTE; TYRAMINE;

EID: 84987967992     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.056     Document Type: Article

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