PMID- 32884727
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240329
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 8
IP  - 8
DP  - 2020 Aug
TI  - The effect of different starter cultures on biogenic amines and quality of 
      fermented mutton sausages stored at 4 and 20 degrees C temperatures.
PG  - 4472-4483
LID - 10.1002/fsn3.1748 [doi]
AB  - The biogenic amines (BAs), water activity, pH, thiobarbituric acid-reactive 
      substances (TBARS), and nitrite were, respectively, tested in dry fermented 
      sausage with starter cultures (37x-6 Lactobacillus plantarum, x3-3b L. plantarum, 
      30x-11 Staphylococcus pentosans, and 37x-8 S. pentosans), during storage of room 
      temperature (20 degrees C) and refrigeration storage (4 degrees C). Tryptamine (TRM), 
      2-phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), 
      and tyramine (TYM) contents of all samples were increased storage at 20 degrees C, and 
      the content of TRM, PUT, CAD, and HIM of all samples storage at 20 degrees C was higher 
      than that storage at 4 degrees C after 42 days. The content of BA with 37x-6, x3-3b, and 
      37x-8 was obviously decreased at 4 degrees C storage. The storage temperature has a 
      significant effect on BA content (p < .05) for TYM and other BAs tested. Finally, 
      x3-3b, 37x-6, and 37x-8 should be used to produce fermented sausages on the basis 
      of the concentration of BAs.
CI  - (c) 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
FAU - Sun, Xueying
AU  - Sun X
AUID- ORCID: 0000-0002-1912-755X
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Du, Bao
AU  - Du B
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Zhao, Lihua
AU  - Zhao L
AUID- ORCID: 0000-0002-3334-1755
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Jin, Ye
AU  - Jin Y
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Su, Lin
AU  - Su L
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Tian, Jianjun
AU  - Tian J
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
FAU - Wu, Jing
AU  - Wu J
AD  - College of Food Science and Engineering Inner Mongolia Agricultural University 
      Hohhot People's Republic of China.
LA  - eng
PT  - Journal Article
DEP - 20200708
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC7455928
OTO - NOTNLM
OT  - biogenic amines
OT  - fermented mutton sausage
OT  - starter culture
OT  - storage
COIS- All coauthors declare that they have no conflict of interest.
EDAT- 2020/09/05 06:00
MHDA- 2020/09/05 06:01
PMCR- 2020/07/08
CRDT- 2020/09/05 06:00
PHST- 2020/05/08 00:00 [received]
PHST- 2020/06/09 00:00 [accepted]
PHST- 2020/09/05 06:00 [entrez]
PHST- 2020/09/05 06:00 [pubmed]
PHST- 2020/09/05 06:01 [medline]
PHST- 2020/07/08 00:00 [pmc-release]
AID - FSN31748 [pii]
AID - 10.1002/fsn3.1748 [doi]
PST - epublish
SO  - Food Sci Nutr. 2020 Jul 8;8(8):4472-4483. doi: 10.1002/fsn3.1748. eCollection 
      2020 Aug.