Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages-Reference-Cited by-同舟云学术

Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages

Published:2006-01 Issue:1 Volume:72 Page:62-68
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bover-Cid Sara,Miguelez-Arrizado M. Jesús,Luz Latorre Moratalla L.,Vidal Carou M. Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. AOAC. (1995). Official methods of analysis (16 ed.). Association of Official Analytical Chemists. (Ed.). Washington, DC: Association of Official Analytical Chemists.

2. Freezing: an underutilized food safety technology?;Archer;International Journal of Food Microbiology,2004

3. Microbial quality and direct PCR identification of lactic acid bacteria and non-pathogenic staphylococci from artisanal low-acid sausages;Aymerich;Applied and Environmental Microbiology,2003

4. Effect of proteolytic starter cultures of Staphylococcus spp. on the biogenic amine formation during the ripening of dry fermented sausages;Bover-Cid;International Journal of Food Microbiology,1999

5. Relationship between biogenic amine contents and the size of dry fermented sausages;Bover-Cid;Meat Science,1999

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening;LWT;2024-07

2. Influence of plants and spices on the formation of biogenic amines in meat;Mediterranean Agricultural Sciences;2024-04-17

3. Genomic and biogenic amine-reducing characterization of Lactiplantibacillus planatraum JB1 isolated from fermented dry sausage;Food Control;2023-12

4. Non-volatile metabolite changes in low-temperature sausage stored at room temperature;Food Packaging and Shelf Life;2022-03

5. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products;Poultry Science;2021-09