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CyTA - Journal of Food Volume 13, 2015 - Issue 4
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Articles

Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

Reducción de las proporciones de aminas biógenas en salchichas fermentadas mediante cultivos iniciadores seleccionados

Chong XieKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChina
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Hu-Hu WangKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChina
,
Xiao-Kai NieKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChina
,
Lin ChenKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChina
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Shao-Lin DengKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChina
&
Xing-Lian XuKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PRChinaCorrespondence[email protected]
Pages 491-497 | Received 12 Sep 2014, Accepted 05 Jan 2015, Published online: 23 Feb 2015

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Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng & Zengqi Peng. (2019) Lipolytic degradation, water and flavor properties of low sodium dry cured beef. International Journal of Food Properties 22:1, pages 1322-1339.
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Fatih Özogul & Imen Hamed. (2018) The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Critical Reviews in Food Science and Nutrition 58:10, pages 1660-1670.
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Articles from other publishers (9)

Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola & Antonello Paparella. (2022) Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 11:6, pages 788.
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Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira & Miguel Elias. (2022) Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation 8:2, pages 49.
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Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu & Ye Jin. (2021) Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods 10:12, pages 2939.
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Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria J. Fraqueza, Margarida Oliveira & Miguel Elias. (2021) Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. International Journal of Environmental Research and Public Health 18:13, pages 7100.
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Juan García-Díez & Cristina Saraiva. (2021) Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. International Journal of Environmental Research and Public Health 18:5, pages 2544.
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Emel Ünal turhan, Zerrin Erginkaya, Hakan Benli, Mutlu Buket Akın & Erdal Ağçam. (2019) SUCUĞUN BİYOJEN AMİN MİKTARI ÜZERİNE DEPOLAMANIN VE MİKROENKAPSÜLE L. RHAMNOSUS’UN ETKİSİ. GIDA / THE JOURNAL OF FOOD, pages 819-825.
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Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo & Giuseppe Spano. (2017) Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation 3:4, pages 49.
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Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode & Even Heir. (2017) Health and Safety Considerations of Fermented Sausages. Journal of Food Quality 2017, pages 1-25.
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Chong Xie, Hu-hu Wang, Shao-lin Deng & Xing-Lian Xu. (2016) The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. LWT - Food Science and Technology 67, pages 106-111.
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