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Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms,… Click to show full abstract
Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry sausage were evaluated. The results revealed that the accumulation of BAs (cadaverine, putrescine, tyrosamine, 2-phenylethylamine, histamine, and tryptamine) in sausage was significantly inhibited by spice extracts, and cinnamon extract had the best effect. The pH value, water activity, and total volatile basic nitrogen were decreased (P
Journal Title: Food Control
Year Published: 2018
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