The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

被引：55

作者：

Ayhan, K ^{[1
]}

Kolsarici, N

Özkan, GA

机构：

[1] Ankara Univ, Fac Agr, Dept Food Engn, TR-06100 Ankara, Turkey

[2] Ankara Univ, Fac Sci, Dept Chem, TR-06100 Ankara, Turkey

来源：

MEAT SCIENCE | 1999年 / 53卷 / 03期

关键词：

D O I：

10.1016/S0309-1740(99)00046-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of starter culture containing Lactobacillus sake, Pediococcus pentosaceus, Staphylococcus carnosus plus Staphylococcus xylosus on the formation of biogenic amines during ripening of Turkish soudjoucks were investigated. Determination of eight different biogenic amines was carried out by reverse-phase high performance liquid chromatography (HPLC) using diode array detection. It was found that aerobic plate counts (APC) decreased in the samples with added starter culture. Lactic acid bacteria counts increased in both the controls and samples with added starter during ripening. Total Enterobacteriaceae (ENT) counts decreased on the 30th day for vacuum packed and starter added samples. Yeast counts decreased only in vacuum packed and starter added samples on the 30th day. No biogenic amines were found in ground meat samples. Putrescine (PU) and tyramine (TYR) were determined in all control samples during the storage at 4 degrees C. Starter addition inhibited formation of PU but not TYR. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：183 / 188

页数：6

共 18 条

[11] Formation of biogenic amines during ripening of dry sausages as affected by starter culture and thawing time of raw materials [J].