Biogen amine content of some food products
1991
Halasz, A. | Barath, A. (Kozponti Elelmiszerip. Kut. Int. (Hungary))
Pork, meats of irregular maturity, a variety of cheeses, sauerkraut and lactic-producing microorganisms (Lactobacillus brevis var. Lindneri, L. plantarum, L. fructivorans) were investigated. Diced, mashed, homogenized, icewater-cooled, centrifuged, cleared samples were examined on a cation exchange column by chromatography, using the BIOTRONIK LC 2000 amino acid analyzer. The biogenic amine concentration and biogenic amine profile showed difference within a single product family. The highest spermine content was found in fresh pork (87.1 mg/100 g), when stored at 5 C degrees the amine profile changed. In proportions the concentration of cadaverine increased most, that of putrescine doubled, while the histamine level increased only after 15 days. The spermidine and spermine values decreased from 7.0 mg to 2.3-3.1 mg and from 67.1 mg to 42.2-31.2 mg, resp. Changes in the amine profile appeared also in raw materials stored at -20 C degrees and in products showing enzyme activity. In starter cultures containing lactic acid-producing bacteria, their biogenic amine producing capacity has to be taken into account.
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