Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage-Reference-Cited by-同舟云学术

Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

Published:2019-06 Issue: Volume:100 Page:58-66
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Sun Qinxiu,Sun Fangda,Zheng Dongmei,Kong Baohua^ORCID,Liu Qian

Funder

National Key Research and Development Plan

National 12th-five year science and technology support plan

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

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3. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration;Curiel;Meat Science,2011

4. Biogenic amine formation and degradation by potential fish silage starter microorganisms;Dapkevicius;International Journal of Food Microbiology,2000

5. Biogenic amines produced by enterobacteriaceae, isolated from meat products;Durlu-Özkaya;Meat Science,2001

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