[Microbial activities in foods of animal origin and formation of biogenic amines]
2000
Brychta, J. | Honzlova, A. (Statni Veterinarni Ustav, Jihlava (Czech Republic))
The aim of this study was to determine the concentrations of biogenic amines in different food products: in ripening and hard cheese and in sausages produced by 2 different methods. The concentration of biogenic amines increased during the cheese ripening, the highest concentrations were found for cadaverin, putrescin and tyramin. The tyramin concentrations in hard cheese depended on the method of storage and the concentration of amines in sausages were higher when produced by a non-standard method. The factors affecting the production of the biogenic amines in foods are: high concentration of proteolytical bacteria and enzymes, presence of free amino acids, low pH and high concentration of NaCl, high decarboxylase activity, use of low quality starter cultures and in natural fermentations, unsufficient pasteurization, bad conditions of storage or ripening.
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