| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541455 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Improper storage of meat resulted in the formation of biogenic amine in Nham. ⺠Cadaverine and tyramine increased significantly in improperly-stored pork meat. ⺠Cadaverine, putrescine, tyramine were biogenic amines commonly associated with Nham. ⺠The use of Lactobacillus plantarum BCC 9546 reduced biogenic amine formation in Nham.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amonlaya Tosukhowong, Wonnop Visessanguan, Laphaslada Pumpuang, Preenapha Tepkasikul, Atikorn Panya, Ruud Valyasevi,