ShareCHANGES DURING STORAGE OF SLICED, FERMENTED VACUUM-PACKED SAUSAGES.
[In Czech. / En tchèque.]
Author(s) : PIPEK P.
Type of article: Article
Summary
BIOGENOUS AMINES, ABOVE ALL HISTAMIN, THYRAMIN, TRYPTAMIN, CADAVERIN AND PHENYLTHYRAMIN CAN ARISE IN FERMENTED SLICED VACUUM-PACKED SAUSAGES. THE AUTHOR STUDIED THE ORIGIN AND EXTENT OF HISTAMIN CONTAMINATION OF 8 KINDS OF SLICED VACUUM-PACKED FERMENTED SAUSAGES. HE SUGGESTED A CORRELATION BETWEEN THE PH-VALUE, THE HISTAMIN CONTENT AND THE MICROBIAL CONDITION OF SAMPLES. THE CONTENT OF HISTAMIN INCREASES DURING STORAGE.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1990-2410
- Languages: Czech
- Source: Prum. Potravin - vol. 40 - n. 12
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Vacuum; Slice; Chilling; Protein; Sausage; Chemical property; Meat product; Histamine; Packaging; Denaturation
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