Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages
Autor: | D. Radisic, Milan Ž. Baltić, G. Vojinovic, Sava Buncic, D. Smiljanic, Vlado Teodorović, Lj. Paunović |
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Rok vydání: | 1993 |
Předmět: |
Time Factors
Fermentation starter Organoleptic Tyramine Food Contamination Gluconates Microbiology Lactones 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Starter Fermented sausage Animals Dry matter Food science 2. Zero hunger 0303 health sciences biology 030306 microbiology 04 agricultural and veterinary sciences General Medicine Lactobacillaceae Gluconodeltalactone biology.organism_classification 040401 food science Meat Products Lactobacillus chemistry Fermentation Food Microbiology Cattle Lactobacillus plantarum Histamine Food Science |
Zdroj: | International Journal of Food Microbiology |
Popis: | Fermented sausages were made experimentally with addition of 0.3% (w/w) gluconodeltalactone (GDL) or a starter culture of Lactobacillus plantarum, unable to produce histamine or tyramine. Controls were produced without GDL and starter culture. During 15 days preparation and storage periods, number of bacteria and lactobacilli, pH, and levels of histamine, tyrosine and tyramine were monitored, and organoleptic evaluations were carried out. Maximal histamine levels were 19.41 micrograms/g of dry matter in the GDL-added sausages, 18.64 micrograms/g in the control, and 17.20 micrograms/g in the starter sausages. Maximal tyramine levels were 1249.16 micrograms/g in the GDL sausages, 1101.16 micrograms/g in the control, and 906.35 micrograms/g in the starter sausages. Sausages produced with GDL proved less acceptable in organoleptic evaluation due to an unpleasant sour flavour. |
Databáze: | OpenAIRE |
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