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The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.77 mg/kg; among them, spermine was the mo...

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Principais autores: Shuanghui Wu, Yin Niu, Jie Wang, Xiaofang Dao, Yaqiu Lin, Juan Chen
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-03-01
Serier:Foods
Fag:
sodium chloride
sodium nitrite
glucose
biogenic amines
microbial diversity
Online adgang:https://www.mdpi.com/2304-8158/13/6/817
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