Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators-Reference-Cited by-同舟云学术

Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators

Published:2006-03-10 Issue:1 Volume:89 Page:9-17
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie Van Leeuwenhoek

Author:

Balamatsia C.C.,Paleologos E.K.,Kontominas M.G.,Savvaidis I.N.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s10482-005-9003-4.pdf

Reference37 articles.

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2. Bover-Cid S., Holzapfel W.H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33–41

3. Bover-Cid S., Schoppen S., Izquierdo-Pulido M., Vidal-Carou M.C. (1999). Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Sci. 51: 305–311

4. Brody A.L. and Marsh K.S. 1997. In: Brody A.L. and Marsh K.S. (eds), The Wiley Encyclopedia of Packaging Technology, 2nd ed. Wiley, New York

5. Byun J.S., Min J.S., Kim I.S., Kim J.W., Chung M.S., Lee M. (2003). Comparison of indicators of microbial quality of meat during aerobic cold storage. J Food Protect. 66: 1733–1737

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