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Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham, sensory attributes, physicochemical parameters, total volatile basic nitrogen (TVBN), microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate...

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Principais autores: Renyong Liao, Ying Wang, Qiang Xia, Changyu Zhou, Fang Geng, Daodong Pan, Jinxuan Cao
Format: Artigo
Sprog:Inglês
Udgivet: Tsinghua University Press 2024-01-01
Serier:Food Science and Human Wellness
Fag:
Rugao ham
Potassium lactate
Biogenic amines
Microbial community
Metabolic pathways
Online adgang:http://www.sciencedirect.com/science/article/pii/S2213453023001350
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