The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage
The changes of biogenic amines during ripening of traditional Chinese sausage which were added with culture starter and plant extracts were studied in this paper. Biogenic amines were determined by HPLC. The results showed that both culture starter and plant extracts have significant inhibition on the increasing of biogenic amines, and the inhibition of the culture starter was stronger than the plant extracts. The synergistic effect of culture starter and plant extracts on the inhibition of biogenic amines was the strongest, and the content of Histamine was zero at the end of ripening.
国家科技期刊平台
NSTL
万方数据
维普
