Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, pu...

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Veröffentlicht in:	International journal of food science & technology 2022-03, Vol.57 (3), p.1621-1629
Hauptverfasser:	Mutz, Yhan S., Kaic Alves Rosario, Denes, Alves de Aguiar Bernardo, Yago, Paulo Vieira, Carla, Vilela Pinto Moreira, Rodrigo, Bernardes, Patrícia C., Conte‐Junior, Carlos A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerobic bacteria Amines Bacteria Biogenic amines Cadaverine Cluster analysis Data analysis hierarchical cluster analysis Histamine Lactic acid Lactic acid bacteria meat quality Microbiota Microorganisms principal component analysis Principal components analysis Psychrotrophic bacteria Putrescine socol Sodium chloride Spermidine Starter cultures Tyramine Variance analysis
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