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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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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7455928/ https://ncbi.nlm.nih.gov/pubmed/32884727 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1748 |
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