Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Different strategies in the reduction of biogenic amine accumulation during the manufacture of five European traditional fermented sausages were studied concerning sausage formulation, the increase of sugar in the Italian salame abruzzese reduced the accumulation of cadaverine up to 43%. However, th...

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Veröffentlicht in:	Food science & technology 2010, Vol.43 (1), p.20-25
Hauptverfasser:	Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Autochthonous starter culture bacterial colonization bacterial contamination Biogenic amines Biological and medical sciences biosynthesis cadaverine competitive exclusion fermentation Food and Nutrition food contamination Food industries Fundamental and applied biological sciences. Psychology histamine Lactobacillus sakei Life Sciences meat aging Meat and meat product industries multiple strain starters plate count putrescine sausages secondary metabolites smoking (food products) Staphylococcus Staphylococcus equorum Sugar Traditional fermented sausage traditional foods traditional technology tyramine
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