Citation
An J. S., . and Liu K. Y., . and Zhang C., . and Wang Q., . and Zhang J. H., . and Chen T., . Research progress of biogenic amines in fermented sausages: a review. pp. 223-235. ISSN 22317546
Abstract
Biogenic amines (BAs) widely exist in fermented sausages and high concentrations of BAs are harmful to human health. Therefore rapid detection of BAs in fermented sausages and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs analyse their formation mechanism and the influencing factors and identify some effective control measures so as to provide a basis for further studies on BAs in fermented sausages.
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Abstract
Biogenic amines (BAs) widely exist in fermented sausages and high concentrations of BAs are harmful to human health. Therefore rapid detection of BAs in fermented sausages and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs analyse their formation mechanism and the influencing factors and identify some effective control measures so as to provide a basis for further studies on BAs in fermented sausages.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Fermented foods |
| AGROVOC Term: | Sausages |
| AGROVOC Term: | Meat products |
| AGROVOC Term: | Biogenic amines |
| AGROVOC Term: | Toxicity |
| AGROVOC Term: | Control methods |
| AGROVOC Term: | Microorganisms |
| AGROVOC Term: | Growth inhibition |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10631 |
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