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Biogenic amine sources in cooked cured shoulder pork.

Author(s) : HERNANDEZ JOVER T., IZQUIERDO PULIDO M., VECIANA NOGUES M. T., VIDAL-CAROU M. C.

Type of article: Article

Summary

An analysis was done of the chemical composition of the microflora of salted and cooked pork during storage at 6-8 deg C. Spermidine content remained constant, while spermine content fell slightly. There were formations of histamine, tyramine, putrescine and cadaverine. Correlations were established between tyramine, putrescine and cadaverine contents and the total number of aerobes. An index of biogenic amines is proposed for assessing freshness in meat.

Details

  • Original title: Biogenic amine sources in cooked cured shoulder pork.
  • Record ID : 1998-0370
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 44 - n. 10
  • Publication date: 1996

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