Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

Author:

Fraqueza M.J.,Alfaia C.M.,Barreto A.S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference42 articles.

1. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham;Alfaia;Food Sci. Technol. Int.,2004

2. 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;Balamatsia;Antonie van Leeuwenhoek,2006

3. Chemical changes during storage and spoilage of meat and meat products;Bauer,1995

4. Bauer, F., I. Seuss, P. Paulsen, and S. Vali. 1994. The formation of biogenic amines in meat and meat products. Proc. of 40th Int. Cong. of Meat Sci. Tech. S-V.25. ICoMST, The Hague, the Netherlands.

5. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages;Bover-Cid;Eur. Food Res. Technol.,2003

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