Liha töötlemine
concomitant accumulation of biogenic
amines, due to their potential toxic effects on
Nutritional Aspects
consumption. The biogenic amine content of
a variety of meat products has been studied Generally, lactic acid fermentation can have
(Ruiz-Capillas and Jimenez-Colmenero multiple effects on food nutritional value,
2004). In the case of fermented sausages, the either by modifying the level and bioavail-
microorganisms present possess a key role in ability of nutrients or by interacting with the
their formation, and thus absence of amino gut microbiota and even the human immune
acid decarbolyxase activity has become a key system. The nutrients that determine the
requirement in the selection of a starter nutritional value of meat are the high biologi-
culture (Ammor and Mayo 2007). Finally, cal value proteins and micronutrients such as
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