4 research outputs found
Control 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 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
Control 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 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.info:eu-repo/semantics/publishedVersio