Effect of fermentation with different lactic acid bacteria starter cultures on biogenic amine content and ripening patterns in dry fermented sausages

Nutrients

Volumn 10, Issue 10, 2018, Pages

  Pasini, Federica ^a   Soglia, Francesca ^a   Petracci, Massimiliano ^a   Caboni, Maria Fiorenza ^a   Marziali, Sara ^b   Montanari, Chiara ^a   Gardini, Fausto ^a   Grazia, Luigi ^c   Tabanelli, Giulia ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biogenic amines; Fermented meat; Lipolysis; Proteolysis; Sausage size; Starter cultures

Indexed keywords

ACTIN; BIOGENIC AMINE; CADAVERINE; CYTOSKELETON PROTEIN; DESMIN; DIACYLGLYCEROL; HISTAMINE; MONOUNSATURATED FATTY ACID; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN 2; PEROXIDE; POLYUNSATURATED FATTY ACID; PUTRESCINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TROPOMYOSIN; TROPONIN C; TYRAMINE;

ARTICLE; FERMENTATION; FERMENTED PRODUCT; FLAME IONIZATION DETECTION; FOOD PROCESSING; FRUIT RIPENING; FUNGUS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS SUBSP. LACTIS; LIPID OXIDATION; LIPOLYSIS; MEAT INDUSTRY; MOLECULAR WEIGHT; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PENICILLIUM NALGIOVENSE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; ULTRAVIOLET VISIBLE SPECTROPHOTOMETRY; WEIGHT; COMPARATIVE STUDY; FOOD CONTROL; FOOD HANDLING; MEAT; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES;

BIOGENIC AMINES; FERMENTATION; FERMENTED FOODS; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS SAKEI; LIPOLYSIS; MEAT PRODUCTS; PEDIOCOCCUS PENTOSACEUS; PROTEOLYSIS;

EID: 85054891380     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10101497     Document Type: Article

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