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Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9°C. BCJ was shown to have antib...

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Detalles Bibliográficos
Autores principales:	Cho, Jinwoo, Kim, Hye-Jin, Kwon, Ji-Seon, Kim, Hee-Jin, Jang, Aera
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460335/ https://www.ncbi.nlm.nih.gov/pubmed/34632397 http://dx.doi.org/10.5851/kosfa.2021.e34

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