Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
نویسندگان
چکیده
منابع مشابه
Biogenic amines in dry fermented sausages: a review.
Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of ...
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this thesis aims to adduce an unmitigated and comprehensive explication concerning the relationship of three significant elements of fiction: setting, chracter and theme. my research is basically placed on two outstanding novels of the 19th century: emily brontes wuthering heights and thomas hardys return of the native. my endeavour lies in studying the correlation among the three above-mention...
15 صفحه اولBiogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
BACKGROUND The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the...
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Petrovská klobása is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine biogenic amines was determined in three sausage groups produced from hot deboned (A1) and cold meat (B1, B3) during drying and ripening in traditional room (A1, B1) and in industrial ripening chamber (B3). Dansyl chloride derived amines were analysed by high-performance l...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9091286