Control of biogenic amines in fermented sausages: role of starter cultures
Ver/Abrir
Fecha de publicación
2012-05ISSN
1664-302X
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
9
Publicado por
Frontiers Media
Publicado en
Frontiers in Microbiology
Citación
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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