BIOGENIC AMINES IN FERMENTED MEAT PRODUCTS

Year 2005, Volume: 3 Issue: 3, 3 - 7, 01.06.2005

Hüdayi Ercoşkun İsra Toptancı Aslı Yorulmaz

Abstract

Accumulation of biogenic amines in fermented meat products is caused by some factors such as qualitativequantitative composition of microflora, physicochemical differences, and hygienic conditions during production. The formation of biogenic amines and influencing factors are reviewed in this study

Keywords

Fermented meat products, biogenic amines

Fermente Et Ürünlerinde Biyojen Aminler

Abstract

Fermente et ürünlerinde biyojen amin birikimi; mikrobiyel floranın nicel ve nitel kompozisyonu, fizikokimyasal farklılıklar ve üretim sırasında uygulanan hijyenik koşullar gibi faktörlerden kaynaklanmaktadır. Bu derlemede fermente et ürünlerinde biyojen aminlerin oluşumları ve bunu etkileyen faktörler ele alınmıştır

Keywords

Fermente et ürünleri, biyojen aminler

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