The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

The biogenic amines (BAs), water activity, pH, thiobarbituric acid‐reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x‐6 Lactobacillus plantarum, x3‐3b L. plantarum, 30x‐11 Staphylococcus pentosans, and 37x‐8 S. pentosans), during s...

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Detalles Bibliográficos
Autores principales: Sun, Xueying, Du, Bao, Zhao, Lihua, Jin, Ye, Su, Lin, Tian, Jianjun, Wu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455928/
https://www.ncbi.nlm.nih.gov/pubmed/32884727
http://dx.doi.org/10.1002/fsn3.1748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455928/
https://www.ncbi.nlm.nih.gov/pubmed/32884727
http://dx.doi.org/10.1002/fsn3.1748

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