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Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials 总被引:1,自引:0,他引:1
RllTTA MAIJALA SUSANNA EEROLA SATU LIEVONEN PAULI HILL TIMO HIRVI 《Journal of food science》1995,60(6):1187-1190
Raw materials affect formation of biogenic amines in dry sausages. Effects of thawing time of raw materials and amine-negative starter culture on amine formation were studied on a pilot scale. The levels of biogenic amines, precursor amino acids, pH, water activity, and microbial counts were measured. Use of starter culture significantly decreased levels of histamine, tyramine and cadaverine formed. The effect of thawing time on formation of biogenic amines was dependent on the use of starter culture. 相似文献
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Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine-Positive Lactobacillus 总被引:1,自引:0,他引:1
SUSANNA EEROLA RIITTA MAIJALA ARTUR-XAVIER ROIG SAGUÉS MAIJA SALMINEN TIMO HIRVI 《Journal of food science》1996,61(6):1243-1246
The effect of an amine-negative starter culture, containing Pediococcus pentosaceus and Staphylococcus carnosus, on the growth and amine formation of an amine-positive contaminant lactic acid bacterium (G 106) was studied in dry sausages. Levels of biogenic amines, precursor amino acids, pH, water activity and microbial counts were measured. Levels of phenylethylamine and tyramine increased in the sausages inoculated with the amine-positive strain. The starter culture did not prevent growth of G 106 or its amine formation capability. However, levels of histamine remained low although G 106 could produce histamine in vitro. 相似文献
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