Fermented meat products: Organoleptic qualities and biogenic amines-A review

被引：25

作者：

Singh, V.P. ^{[1
]}

Pathak, V. ^{[1
]}

Verma, Akhilesh K. ^{[1
]}

机构：

[1] Department of hvestcck Products Technology, College of Veterinary Science and Animal Husbandry, Pt. Deen Dayal Upadhyay Pashu Chhtsa Vigyan Vishwavidyala Evam Go Anusandhan Sansthan

来源：

American Journal of Food Technology | 2012年 / 7卷 / 05期

关键词：

Biogenic amines; Fermentations; Nutrients; Organoleptic qualities; Starter culture;

D O I：

10.3923/ajft.2012.278.288

中图分类号：

学科分类号：

摘要：

Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such foods are higher particularly in terms of flavour, taste, aroma and colour. For the production of fermented products we require starter culture such as Lactic Acid Bacteria (LAB) strains, most of the meat starter cultures are Lactobacillus pentosus, L. casei L. curvetus, L. planterum, L. sakei, Pediococcus acidilactici and P. pentosaceus. These foods are also able to produce certain biogenic amines; the most commonly found biogenic amines in the meat and meat products are tyramine, cadaverine, putrescine and also histamine. The formation of such bioamines further enhances the functional properties of the foods besides addition in nutrients. © 2012 Academic Journals Inc.

引用

页码：278 / 288

页数：10

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