"ethylamine" - 1 õppematerjal

Liha töötlemine

and Shahidi 2000). As an example, the resid- microbial decarboxylase activity against pre- ual nitrite content in fermented sausages cursor amino acids. Consequently, tyramine was found to be below 20 mg/kg in most of is produced from tyrosine, tryptamine from the products surveyed in the late 1990s tyrptophan, histamine from histidine, phenyl- and early 2000s in Europe (EFSA 2003). ethylamine from phenylalanine, cadaverine Nitrosodimethylamine and nitrosopiperidine from lysine, agmatine from arginine, and were reported as the main nitrosamines putrescine from ornithine. Polyamines found at levels above 1 μg/kg. The levels of spermine and sperdimine follow a different nitrosamines were found to be rather poor generation route, usually originated from or even negligible in European fermented putrescine. Low amounts of amines con-