Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages-Reference-Cited by-同舟云学术

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Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

Published:2013-05-26 Issue:5 Volume:7 Page:1269-1280
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

De Mey E.,De Maere H.,Goemaere O.,Steen L.,Peeters M.-C.,Derdelinckx G.,Paelinck H.,Fraeye I.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1125-5.pdf

Reference32 articles.

1. Ahn, H.-J., Kim, J.-H., Jo, C., Yook, H.-S., Lee, H.-J., & Byun, M.-W. (2003). N-Nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation. Food Control, 14, 553–557.

2. Ansorena, D., Montel, M., Rokka, M. R. T., Eerola, S., & Rizzo, A. (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61, 141–147.

3. Aymerich, T., Picouet, P. A., & Monfort, J. M. (2008). Decontamination technologies for meat products. Meat Science, 78, 114–129.

4. Bellatti, M., & Parolari, G. (1982). Aliphatic secondary amines in meat and fish products and their analysis by high pressure liquid chromatography. Meat Science, 7, 59–65.

5. Bover-Cid, S., Izquierdo-Pulido, M., & Carmen Vidal-Carou, M. (2001). Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Science, 57(2), 215–221.

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