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Changes in the concentration of biogenic amines and application of a tyramine sensor during storage of beef.

Author(s) : YANO Y., KATAHO N., WATANABE M., NAKAMURA T., ASANO Y.

Type of article: Article

Summary

Determination of amine content, microflora and tenderness of vacuum packed beef as a function of storage time at 0.5 or 10 deg C. Use of a sensor made out of a column containing a tyramine oxidase and an oxygen electrode, to control microbial decay of meat. This sensor firstly detects tyramine, after storage for 5 days at 10 deg C, 13 days at 5 deg C or 32 days at 0 deg C.

Details

  • Original title: Changes in the concentration of biogenic amines and application of a tyramine sensor during storage of beef.
  • Record ID : 1996-2306
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 54 - n. 2
  • Publication date: 1995

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