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- W2980997968 abstract "Abstract The evolution of free amino acids and biogenic amines during 23 days of drying and ripening was determined in the traditional, dry-fermented sausage, Sjenički sudžuk . The concentration of most amino acids increased significantly ( P < 0.05) over time, giving rise to a final concentration of total free amino acids of 600 mg/100g dry matter. Thus, the chief precursors became available for indigenous aminogenic microbiota, enabling formation and accumulation of biogenic amines. Total biogenic amines reached the level of 399 mg/kg by day 23 of processing. Putrescine and tyramine were the predominant amines. Their concentrations increased significantly ( P < 0.05) during processing, ranging from 91.9 to 212 mg/kg and from 48.5 to 147 mg/kg, respectively. A positive outcome of this study is the very low registered concentration of histamine (9.69 mg/kg), the most important amine both from the toxicological and hygienic points of view." @default.
- W2980997968 created "2019-10-25" @default.
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- W2980997968 date "2019-09-01" @default.
- W2980997968 modified "2023-10-15" @default.
- W2980997968 title "Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenički sudžuk during processing" @default.
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- W2980997968 doi "https://doi.org/10.1088/1755-1315/333/1/012021" @default.
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