Biogenic amines in fermented sausage .1. Methods for the determination of biogenic amines

被引：0
|
作者：
Paulsen, P
Bauer, F
Vali, S
机构：
来源：
FLEISCHWIRTSCHAFT | 1997年 / 77卷 / 05期
关键词：
biogenic amines; fermented sausage; formation during ripening; analytical aspects;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A labour-saving method for the determination of eight biogenic amines in fermented sausage was developed. Biogenic amines are detected as their dansyl derivatives by means of RP-HPLC. The characterisation of the method is described as well as the results of a ripening- and storage-trial of fermented sausages. The results show that tyramine and putrescine, and, in lower amounts, also histamine and cadaverine were formed.
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页码：450 / 452
页数：3
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