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Changes in Tyramine during Chorizo‐Sausage Ripening
Author(s) -
SANTOSBUELGA C.,
PEÑAEGIDO M. J.,
RIVASGONZALO J. C.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11172.x
Subject(s) - ripening , tyramine , chemistry , food science , nitrite , fermentation , nitrate , biogenic amine , biochemistry , neurotransmitter , organic chemistry , receptor
The changes in tyramine and several parameters (nitrite and nitrate content, pH value, dry matter, total nitrogen and fatty material) was followed during chorizo‐sausage ripening. Tyramine concentrations increased significantly during the fermentation stage and underwent small variations during the drying phase. A relationship between the contents of this amine and the pH of the sausage was observed.