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

Abstract 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),...

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Bibliographic Details
Main Authors: Xueying Sun, Bao Du, Lihua Zhao, Ye Jin, Lin Su, Jianjun Tian, Jing Wu
Format: Article
Language:English
Published: Wiley 2020-08-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1748