Table 1.
BAs contents (mg kg−1 d. m.) in ready-to-cook minced meat products
| BAs | M L.s. | M P.a. | M P.p. | M control |
|---|---|---|---|---|
| Phenylethylamine | – | 0.92 ± 0.14a | – | 2.1 ± 0.15b |
| Histamine | 0.15 ± 0.04a | – | 5.01 ± 0.17b | 5.07 ± 0.10b |
| Tyramine | – | – | 0.30 ± 0.05a | 0.4 ± 0.9b |
| Tryptamine | 4.82 ± 0.11d | 0.84 ± 0.09a | 0.94 ± 0.03b | 1.3 ± 0.18c |
| Total | 4.96 | 1.76 | 6.25 | 8.87 |
Data are represented as mean values ± SD. a–d Mean values listed in rows with different letters are significantly different (p ≤ 0.05). Ready-to-cook minced meat products: M control – without fermented JA; M P.a. – with fermented with P. acidilactici JA; M P.p. – with fermented with P. pentosaceus JA; M L.s. – with fermented with L. sakei JA