A narrative review on biogenic amines in fermented fish and meat products-Reference-Cited by-同舟云学术

A narrative review on biogenic amines in fermented fish and meat products

Published:2020-08-06 Issue:5 Volume:58 Page:1623-1639
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sivamaruthi Bhagavathi Sundaram,Kesika Periyanaina,Chaiyasut Chaiyavat^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04686-x.pdf

Reference93 articles.

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2. Alvarez MA, Moreno-Arribas MV (2014) The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Tech 39(2):146–155

3. Alves SP, Alfaia CM, Škrbić BD, Živančev JR, Fernandes MJ, Bessa RJB, Fraqueza MJ (2017) Screening chemical hazards of dry fermented sausages from distinct origins: biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Compos Anal 59:124–131

4. Ba HV, Seo HW, Kim JH, Cho SH, Kim YS, Ham JS et al (2016) The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT Food Sci Technol 74:191–198

5. Bargossi E, Gardini F, Gatto V, Montanari C, Torriani S, Tabanelli G (2015) The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains. Front Microbiol 6:1371. https://doi.org/10.3389/fmicb.2015.01371

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