Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage-Reference-Cited by-同舟云学术

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Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

Published:2021-04 Issue: Volume:40 Page:100885
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Huang Liyuan,Wang Yuan,Li Ruiting,Wang Qingling,Dong Juan,Wang Jingyun,Lu Shiling

Funder

Xinjiang Production and Construction Corps

Science and Technology Department of Xinjiang Uygur Autonomous Region

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference49 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

2. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro;Food Chemistry,2010

3. Evaluation of different starter cultures (Staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut;Bedia;Meat Science,2011

4. Relationship between biogenic amine contents and the size of dry fermented sausages;Bover-Cid;Meat Science,1999

5. Essential oils: Their antibacterial properties and potential applications in foods — a review;Burt;International Journal of Food Microbiology,2004

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