Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

被引：41

作者：

Manuel Lorenzo, Jose ^{[1
]}

Sichetti Munekata, Paulo Eduardo ^{[2
]}

Dominguez, Ruben ^{[1
]}

机构：

[1] Ctr Tecnol Carne Galicia, Ru Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain

[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Food Engn, 225 Duque Caxias Norte Ave, BR-13635900 Pirassununga, SP, Brazil

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 14卷

关键词：

DRY-FERMENTED SAUSAGES; MICROBIOLOGICAL QUALITY; SAFETY; DYNAMICS; FOOD; MICROORGANISMS; POPULATION; INHIBITION; INNOVATION; SELECTION;

D O I：

10.1016/j.cofs.2017.01.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The transformation of raw meat in highly appreciated traditional fermented meat products is a topic of great importance for researches and consumers. At first, we describe the importance and feelings about traditional food to local and foreign consumers. Then the role of autochthonous microflora in the reduction of biogenic amine accumulation without changes in the expected general quality of traditional meat products is discussed. Both in vitro and re-inoculation studies were included in this review.

引用

页码：61 / 65

页数：5

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