期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 94, 期 -, 页码 -出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2020.103649
关键词
Food quality; Fermented salami; E. faecium CRL 183; Liquid chromatography; Biogenic amines; HPLC-DAD
资金
- FAPESP [Fundacao de Amparo a Pesquisa do Estado de Sao Paulo, Brazil]
- CAPES [Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior]
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related to raw materials, food microbiota or starter culture used and processing and storage conditions. This study aimed to evaluate BAs profile of salamis from the Brazilian and Italian markets and salamis fermented with probiotic starter culture using HPLC-DAD. Commercial salamis from Brazil and Italy had a great BAs variability regarding the brands, with higher levels for Brazilian samples. In addition, commercial and probiotic samples exhibited a distinct BAs profile in which the first group presented PUT, TYR and SPM, while in probiotic samples there was a predominance of PUT, TYR and CAD. The use of Enterococcus faecium CRL 183 as starter culture in salami production controlled the levels of harmful BAs (PUT, CAD, TRY and HIS) during the storage period, representing an alternative for the market to obtain healthier fermented meat products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据