Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja)
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- 作者：Monica Rosa Loizzo ; U. Gianfranco Spizzirri ; Marco Bonesi ; Rosa Tundis ; Nevio Picci ; Donatella Restuccia ; donatella.restuccia@unical.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：ABTS ; 2 ; 2&prime ; -Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) ; BAs ; biogenic amines ; BHA ; butylated hydroxyanisole ; BHT ; butylated hydroxytoluene ; CAD ; hydrochloride ; cadaverine ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; EFSA ; European Food Safety Authority ; FRAP ; ferric reducing antioxidant power ; GC ; gas chromatography ; GC&ndash ; MS ; gas chromatography&ndash ; mass spectrometry ; HIS ; dihydrochloride ; histamine ; LC ; liquid chromatography ; LC-UV ; liquid chromatography-ultraviolet ; LODs ; limits of
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：115-122
- 全文大小：297 K
文摘
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‘Nduja, a typical Italian spreadable salami shelf life was monitored.
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Reduction of ∑PUFA was glass jar > natural casing > aluminum tube > OVTENE®.
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In all samples biogenic amines increased with time never reaching hazardous concentrations.
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OVTENE® showed best performances in reducing the accumulation of BAs over time.
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Significant correlations have been found among BAs and lipids during storage.