Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages
Само за регистроване кориснике
1993
Аутори
Bunčić, SavaPaunović, Lj.
Teodorović, Vlado
Radišić, D.
Vojinović, G.
Smiljanić, D.
Baltić, Milan Ž.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 μg/g of dry matter in the GDL-added sausages, 18.64 μg/g in control, and 17.20 μg/g in the starter sausages. Maximal tyramine levels were 1249.16 μg/g in the GDL sausages, 1101.16 μg/g in the control, and 906.35 μg/g in the starter sausages. Sausages produced with GDL proved less acceptable in organoleptic evaluation due to an unpleasant sour flavour.
Кључне речи:
Fermented sausage / Gluconodeltalactone / Histamine / Lactobacillus plantarum / TyramineИзвор:
International Journal of Food Microbiology, 1993, 17, 4, 303-309
DOI: 10.1016/0168-1605(93)90200-Z
ISSN: 0168-1605
PubMed: 8466803
Scopus: 2-s2.0-0027510516
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Bunčić, Sava AU - Paunović, Lj. AU - Teodorović, Vlado AU - Radišić, D. AU - Vojinović, G. AU - Smiljanić, D. AU - Baltić, Milan Ž. PY - 1993 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/64 AB - 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 μg/g of dry matter in the GDL-added sausages, 18.64 μg/g in control, and 17.20 μg/g in the starter sausages. Maximal tyramine levels were 1249.16 μg/g in the GDL sausages, 1101.16 μg/g in the control, and 906.35 μg/g in the starter sausages. Sausages produced with GDL proved less acceptable in organoleptic evaluation due to an unpleasant sour flavour. T2 - International Journal of Food Microbiology T1 - Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages VL - 17 IS - 4 SP - 303 EP - 309 DO - 10.1016/0168-1605(93)90200-Z ER -
@article{ author = "Bunčić, Sava and Paunović, Lj. and Teodorović, Vlado and Radišić, D. and Vojinović, G. and Smiljanić, D. and Baltić, Milan Ž.", year = "1993", abstract = "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 μg/g of dry matter in the GDL-added sausages, 18.64 μg/g in control, and 17.20 μg/g in the starter sausages. Maximal tyramine levels were 1249.16 μg/g in the GDL sausages, 1101.16 μg/g in the control, and 906.35 μg/g in the starter sausages. Sausages produced with GDL proved less acceptable in organoleptic evaluation due to an unpleasant sour flavour.", journal = "International Journal of Food Microbiology", title = "Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages", volume = "17", number = "4", pages = "303-309", doi = "10.1016/0168-1605(93)90200-Z" }
Bunčić, S., Paunović, Lj., Teodorović, V., Radišić, D., Vojinović, G., Smiljanić, D.,& Baltić, M. Ž.. (1993). Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages. in International Journal of Food Microbiology, 17(4), 303-309. https://doi.org/10.1016/0168-1605(93)90200-Z
Bunčić S, Paunović L, Teodorović V, Radišić D, Vojinović G, Smiljanić D, Baltić MŽ. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages. in International Journal of Food Microbiology. 1993;17(4):303-309. doi:10.1016/0168-1605(93)90200-Z .
Bunčić, Sava, Paunović, Lj., Teodorović, Vlado, Radišić, D., Vojinović, G., Smiljanić, D., Baltić, Milan Ž., "Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages" in International Journal of Food Microbiology, 17, no. 4 (1993):303-309, https://doi.org/10.1016/0168-1605(93)90200-Z . .