Control of biogenic amines in fermented sausages: role of starter cultures
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Author
Latorre-Moratalla, M.L.
Bover-Cid, Sara
Veciana-Nogués, M.T.
Vidal-Carou, M.C.
Publication date
2012-05ISSN
1664-302X
Abstract
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 measures to control aminogenesis during meat
fermentation. Although with variable effectiveness, several works show the ability of some
starters to render biogenic amine-free sausages. In this paper, the effect of different starter
culture is reviewed and the factors determining their performance discussed.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
9
Publisher
Frontiers Media
Is part of
Frontiers in Microbiology
Citation
Latorre-Moratalla, Mariluz, Sara Bover-Cid, M.Teresa Veciana-Nogués, and M. Carmen Vidal-Carou. “Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures.” 2012. Frontiers, 3: 169. doi: 10.3389/fmicb.2012.00169.
Program
Funcionalitat i Seguretat Alimentària
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