Aminy biogenne w miesie i przetworach miesnych

• Autorzy: Rak L
• Języki publikacji: PL

Abstrakty

EN

Biogenic amines fulfill a number of important biological functions: they participate in synthesis of nucleic acids and proteins, inhibit RNA degradation, intermediate in activity of hormones and growth factors. These are synthesized in small amounts in animal and plant tissues. The intake of biogenic amines in abnormal high amount can cause food poisoning and even the death. Increased level of amines could be detected in spoiled or fermented foodstuffs e.g.wine, beer, sauerkraut. cheese, raw sausages. The total content of amines in such product may exceed 8000 mg/kg. The main reason of increased amine level in food are bacterial enzymes - decarboxylases that degrade aminoacids to amines. At production of raw fermented sausages and other meat processed products the properties of starter cultures of bacteria should be considered. If this cultures express the ability to produce decarboxylases the raw meat products may contain amines in high level. Factor limiting formation of amines is gluconodeltalacton added to meat products and high temperature in the first period of raw meat products ripening.

Słowa kluczowe

PL

przetwory miesne; aminy biogenne; zywnosc; mieso

• Wydawca: -
• Czasopismo: Postępy Nauk Rolniczych
• Rocznik: 2000
• Tom: 47
• Numer: 5
• Opis fizyczny: s.137-151,rys.,tab.,bibliogr.

Twórcy

autor

Rak L

• Akademia Rolnicza, ul.C.K.Norwida 31, 50-375 Wroclaw

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