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Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
J Food Sci. 2012 Apr; 77(4):S170-5.JF

Abstract

This paper compares some important parameters and the free amino acid and biogenic amine contents of cured industrial and homemade meat products. To this aim, industrial and homemade "soppressata" and "salsiccia", typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher level of free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrial products is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free amino acid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated that appreciable differences exist between homemade and industrial sausages.

Authors+Show Affiliations

Department of Pharmaceutical Science, University of Calabria, Arcavacata di Rende (CS), Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22515254

Citation

Leggio, Antonella, et al. "Dry Fermented Sausages of Southern Italy: a Comparison of Free Amino Acids and Biogenic Amines Between Industrial and Homemade Products." Journal of Food Science, vol. 77, no. 4, 2012, pp. S170-5.
Leggio A, Belsito EL, De Marco R, et al. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products. J Food Sci. 2012;77(4):S170-5.
Leggio, A., Belsito, E. L., De Marco, R., Di Gioia, M. L., Liguori, A., Siciliano, C., & Spinella, M. (2012). Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products. Journal of Food Science, 77(4), S170-5. https://doi.org/10.1111/j.1750-3841.2012.02650.x
Leggio A, et al. Dry Fermented Sausages of Southern Italy: a Comparison of Free Amino Acids and Biogenic Amines Between Industrial and Homemade Products. J Food Sci. 2012;77(4):S170-5. PubMed PMID: 22515254.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products. AU - Leggio,Antonella, AU - Belsito,Emilia L, AU - De Marco,Rosaria, AU - Di Gioia,Maria L, AU - Liguori,Angelo, AU - Siciliano,Carlo, AU - Spinella,Mariagiovanna, PY - 2012/4/21/entrez PY - 2012/4/21/pubmed PY - 2012/8/15/medline SP - S170 EP - 5 JF - Journal of food science JO - J. Food Sci. VL - 77 IS - 4 N2 - This paper compares some important parameters and the free amino acid and biogenic amine contents of cured industrial and homemade meat products. To this aim, industrial and homemade "soppressata" and "salsiccia", typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher level of free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrial products is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free amino acid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated that appreciable differences exist between homemade and industrial sausages. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22515254/Dry_fermented_sausages_of_Southern_Italy:_a_comparison_of_free_amino_acids_and_biogenic_amines_between_industrial_and_homemade_products_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02650.x DB - PRIME DP - Unbound Medicine ER -