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Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure

AuthorsRuiz-Capillas, C. ; Jiménez Colmenero, Francisco
KeywordsMeat products
High pressures, Protective atmospheres
Biogenic amines
Issue Date2004
CitationEuropean Food Research and Technology 218: 237- 241 (2004)
AbstractBiogenic amine content, microbial counts and pH were investigated in 20 kinds of Spanish retail meat products treated with mild preservation technologies such as high pressure (HP) and protective atmospheres. High levels of tyramine were found in non-packed (NP) and protective atmospheres packed (PAP) Spanish dry fermented sausage, >chorizo>. These are also associated with the total viable count and high levels of lactic acid bacteria. Lower levels of tyramine were observed in chorizo and cooked white sausage >butifarra> treated with HP. High concentrations of agmatine were detected in these pressurised products, mainly in chorizo. High levels of cadaverine, together with high levels of putrescine, and agmatine were observed in sliced cooked ham in PAP and in vacuum packed (VP) butifarra. High concentrations of spermidine and spermine were observed in the different products analysed. © Springer-Verlag 2004.
Identifiersdoi: 10.1007/s00217-003-0848-3
issn: 1438-2377
Appears in Collections:(IF) Artículos
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