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Titolo:
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
Autore:
Bover-Cid, S; Miguelez-Arrizado, J; Vidal-Carou, MC;
Indirizzi:
Univ Barcelona, Fac Farm, CeRTA, Dept Nutr & Food Sci, E-08028 Barcelona, Spain Univ Barcelona Barcelona Spain E-08028 ood Sci, E-08028 Barcelona, Spain
Titolo Testata:
MEAT SCIENCE
fascicolo: 4, volume: 59, anno: 2001,
pagine: 391 - 396
SICI:
0309-1740(200112)59:4<391:BAAIRS>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
DRY SAUSAGES; FERMENTED SAUSAGES; POLYAMINE CONTENTS; STARTER CULTURE; MEAT-PRODUCTS; QUALITY; FOOD;
Keywords:
biogenic amines; ripened sausages; sodium sulphite; tyramine; cadaverine;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Vidal-Carou, MC Univ Barcelona, Fac Farm, CeRTA, Dept Nutr & Food Sci, Av Joan XXIII S-N, E-08028 Barcelona, Spain Univ Barcelona Av Joan XXIII S-N Barcelona Spain E-08028
Citazione:
S. Bover-Cid et al., "Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite", MEAT SCI, 59(4), 2001, pp. 391-396

Abstract

The effect of two concentrations of sodium sulphite on biogenic amine accumulation during the ripening of slightly fermented sausages was examined. Three batches of sausages were manufactured: one without sulphite (control),one with 500 mg/kg and one with 1000 mg/kg of sodium sulphite. Considerable tyramine production (75-140 mg/kg dry matter [dm]) was observed in all batches. Sausages with sulphite, especially those with 500 mg/kg, accumulatedhigher amounts of tyramine than those without sulphite. Cadaverine was observed in the batch without sulphite (38 mg/kg dm), but its production was markedly inhibited by the presence of sulphite. A small amount of putrescine(4-12 mg/kg dm) was found during ripening and its final content was slightly higher in sausages with 1000 mg/kg of sulphite. No production of histamine, phenylethylamine or tryptamine was observed. Agmatine and spermine levels decreased during ripening, whereas spermidine levels remained constant. Although sausages with sulphite showed lower microbial counts, only cadaverine production was lower than in sausages without sulphite. In contrast, tyramine and putrescine production seemed to be stimulated by the presence ofsodium sulphite. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 14/07/20 alle ore 05:37:57