2024-03-28T11:36:23Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/548482019-06-10T15:48:16Zcom_10261_42343com_10261_2col_10261_42344
Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage
Ruiz-Capillas, C.
Jiménez Colmenero, Francisco
Carrascosa, Alfonso V.
Muñoz, R.
Spanish dry-cured ‘‘chorizo’’ sausage
Biogenic amines
Microbial growth
Lactic acid bacteria
Chilled storage
High-pressure
7 páginas, 1 figura , 1 tabla
Biogenic amine formation and microbiota evolution were assessed in Spanish dry-cured "chorizo" sausage treated with high-pressure (HP) and kept at 2 °C. High-pressures did not affect (p < 0.05) pH or water activity (aw). However, HP treatment did significantly reduce the level of lactic acid bacteria, by <1 logarithmic unit. Microorganism levels remained low throughout storage and the only significant reduction was in the HP treated lot at 160 days. The HP treatment caused a reduction (p < 0.05) of tyramine, putrescine, and cadaverine levels, while there was a significant increase in spermidine. Amine levels increased (p < 0.05) in the course of storage, although unrelated to increased microorganism levels, possibly because decarboxylase activity continued in the substrate during storage. HP seems to be effective for reducing the formation of biogenic amines in this kind of product.
Projects AGL2003-
00454 of the Plan Nacional de Investigación Científica,
Desarrollo e Innovación Tecnológica (I + D + I). Ministerio
de Ciencia y Tecnología and ALIBIRD-CM S-0505/
AGR-0153 from the Comunidad de Madrid.
Peer reviewed
2012-08-21T08:07:54Z
2012-08-21T08:07:54Z
2007
artículo
http://purl.org/coar/resource_type/c_6501
Meat Science 77 : 365-371 (2007)
0309-1740
http://hdl.handle.net/10261/54848
10.1016/j.meatsci.2007.03.027
en
none
Elsevier