| 标题 |
Contents of biogenic amines and polyamines in mould-fermented sausages
|
| 网址 |
求助人暂未提供
|
| DOI |
暂未提供，该求助的时间将会延长，查看原因？
|
| 其它 |
JOURNAL OF FOOD AND NUTRITION RESEARCH Abstract The aim of this work was to determine the contents of biogenic amines (BA) and polyamines (PA) in dry fermented sausages of a small diameter (< 40 mm) with surface moulds, and to compare it with analogical data for smoked dry fermented sausages. The pH value, BA and PA contents were examined in samples taken on days 0 and 29 (fuet) and days 0 and 28 (Hungarian sausage), and were compared to the parameters obtained for smoked sausages (Nitran). The analysis of the content of BA in mould-fermented sausages with a small casing diameter did not demonstrate different contents of these substances in comparison with traditional smoked products available on the market. The effect of low pH values in stimulating the formation of BA was not proven. The values of BA and PA found in all the samples analysed did not exceed 200 mg.kg(-1). |
| 求助人 |
daisywu1109 在
2022-05-17 10:59:12 发布，悬赏 10 积分
|
| 下载 |
daisywu1109
求助人 Lv0 发起了本次求助
OCDer
Maestro_S
一条淡水鱼
个性的紫菜
gjww
SOLOMON
寻道图强
酸化土壤改良
lalala
shinysparrow
坚强的广山
daisy
丹霞
maox1aoxin
阿大呆呆
没有名字
热切菩萨
寻寻觅觅呢
xzn1123
飞翔的霸天哥
皖公网安备34019202002308
