Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
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DOI: 10.1016/j.foodcont.2018.05.002
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… read more here.
Keywords: dry sausage; spice extracts; sensory quality; biogenic amines ... See more keywords