Document Detail

Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage.
MedLine Citation:
PMID:  22061789     Owner:  NLM     Status:  In-Data-Review    
Biogenic amine formation and microbiota evolution were assessed in Spanish dry-cured "chorizo" sausage treated with high-pressure (HP) and kept at 2°C. High-pressures did not affect (p<0.05) pH or water activity (a(w)). However, HP treatment did significantly reduce the level of lactic acid bacteria, by <1 logarithmic unit. Microorganism levels remained low throughout storage and the only significant reduction was in the HP treated lot at 160 days. The HP treatment caused a reduction (p<0.05) of tyramine, putrescine, and cadaverine levels, while there was a significant increase in spermidine. Amine levels increased (p<0.05) in the course of storage, although unrelated to increased microorganism levels, possibly because decarboxylase activity continued in the substrate during storage. HP seems to be effective for reducing the formation of biogenic amines in this kind of product.
C Ruiz-Capillas; F Jiménez Colmenero; A V Carrascosa; R Muñoz
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Publication Detail:
Type:  Journal Article     Date:  2007-04-19
Journal Detail:
Title:  Meat science     Volume:  77     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Nov 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  365-71     Citation Subset:  -    
Instituto del Frío (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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