Biogenic amines in dairy products: origin, incidence, and control means
Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …
Control of biogenic amines in food—existing and emerging approaches
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese,
vegetables, and wines. They are described as low molecular weight organic bases with …
vegetables, and wines. They are described as low molecular weight organic bases with …
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
Q Chen, B Kong, Q Han, X **a, L Xu - Lwt, 2017 - Elsevier
Abstract Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sakei and
Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid …
Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid …
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
Y Zhao, Y Wang, C Li, L Li, X Yang, Y Wu… - Food Research …, 2021 - Elsevier
The quality and flavor formation in fermented fish sausages are based on the complex
metabolism of microbial community. In this study, the dynamic changes of physicochemical …
metabolism of microbial community. In this study, the dynamic changes of physicochemical …
[HTML][HTML] Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar …
Z Li, J Wang, B Zheng, Z Guo - Ultrasonics Sonochemistry, 2020 - Elsevier
The effects of microwave, ultrasound and combined ultrasound-microwave (UM) treatment
with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) …
with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) …
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Y Hu, Q Chen, R Wen, Y Wang, L Qin, B Kong - Lwt, 2019 - Elsevier
Abstract Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei
(Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality …
(Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality …
Technological roles of microorganisms in fish fermentation: A review
Fermentation is an important way to process and preserve fish. It not only gives the product a
unique flavor and texture, but it also contributes to increased nutritional value and better …
unique flavor and texture, but it also contributes to increased nutritional value and better …
Biogenic amines in meat and meat products and its public health significance: a review
Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial
decarboxylases on free amino acids. They are found widely in varying concentrations in …
decarboxylases on free amino acids. They are found widely in varying concentrations in …
Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
Y Li, W Li, C Li, L Li, D Yang, Y Wang, S Chen… - Food Research …, 2023 - Elsevier
Low-salt fermentation is an effective way to shorten the fermentation time of fish sauce. In
this study, the changes of microbial community, flavor, and quality during the natural …
this study, the changes of microbial community, flavor, and quality during the natural …
Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
C Li, Y Zhao, Y Wang, L Li, X Yang, S Chen… - Food Research …, 2021 - Elsevier
Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating
in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with …
in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with …