Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages
In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during stor...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2125586 |