R. Maijala et al., FORMATION OF BIOGENIC-AMINES DURING RIPENING OF DRY SAUSAGES AS AFFECTED BY STARTER CULTURE AND THAWING TIME OF RAW-MATERIALS, Journal of food science, 60(6), 1995, pp. 1187-1190
Raw materials affect formation of biogenic amines in dry sausages. Eff
ects of thawing time of raw materials and amine-negative starter cultu
re on amine formation were studied on a pilot scale. The levels of bio
genic amines, precursor amino acids, pH, water activity, and microbial
counts were measured. Use of starter culture significantly decreased
levels of histamine, tyramine and cadaverine formed. The effect of tha
wing time on formation of biogenic amines was dependent on the use of
starter culture.