Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil

Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil

The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue)...

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Bibliographic Details
Main Authors:	Luiz Felipe Lopes dos Santos, Eliane Teixeira Mársico, César Aquiles Lázaro, Rose Teixeira, Laís Doro, Carlos Adam Conte Júnior
Format:	Article
Language:	English
Published:	PAGEPress Publications 2015-08-01
Series:	Italian Journal of Food Safety
Subjects:	Biogenic amines Food safety Proximate composition Food quality Salami
Online Access:	http://www.pagepressjournals.org/index.php/ijfs/article/view/4048

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