Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
نویسندگان
چکیده
منابع مشابه
Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions
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 کاملControl of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measu...
متن کاملSelection of staphylococci strains isolated from a Portuguese traditional fermented/dry sausage for potential use as starter cultures
In order to evaluate its potential use as starter cultures, 104 isolates of Staphylococcus spp. were obtained from sausages and different sampling environment points in workshops A and B, at southern region of Portugal. PCR amplification was carried out to confirm genus and species allocation. From workshop A, 47 isolates were staphylococci, the majority belonging to the specie S. equorum, whil...
متن کاملInvestigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product
This study was carried out to investigate the biogenic amine content and chemical properties of sufu (furu, in Chinese mandarin), a traditional cheese-like fermented soybean food product produced in China. Thirty-eight samples of sufu collected from the retail market and factories, which had been manufactured in various regions in China, were divided into white, red and grey sufu according to t...
متن کاملBiogenic 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 ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Ethnic Foods
سال: 2015
ISSN: 2352-6181
DOI: 10.1016/j.jef.2015.11.005