The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Huichao Zhang; Binbin Li; Lili Zhao; Qingling Wang; Baokun Li; Shiling Lu

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The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

机译：胺氧化酶的起动培养物对中药烟熏香肠生物胺积累的影响

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来源
《Journal of Food Safety》 |2019年第3期|共7页
作者
Huichao Zhang; Binbin Li; Lili Zhao; Qingling Wang; Baokun Li; Shiling Lu;
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作者单位

College of Food ScienceShihezi UniversityShihezi China;

College of Food ScienceShihezi UniversityShihezi China;

College of Food ScienceShihezi UniversityShihezi China;

College of Food ScienceShihezi UniversityShihezi China;

College of Food ScienceShihezi UniversityShihezi China;

College of Food ScienceShihezi UniversityShihezi China;

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原文格式 PDF
正文语种 eng
中图分类食品安全与卫生;
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1. The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages [J] . Huichao Zhang, Binbin Li, Lili Zhao, Journal of Food Safety . 2019,第3期

机译：胺氧化酶的起动培养物对中药烟熏香肠生物胺积累的影响
2. Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage [J] . Jingyun Wang, Shiling Lu, Qingling Wang, Journal of Food Processing and Preservation . 2020,第5期

机译：发酵剂对熏制马肉香肠脂质氧化和生物胺积累的影响。
3. The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages [J] . Food Control . 2015,第期

机译：起始培养物和植物提取物对中药烟熏香肠生物胺积累的影响
4. Differences in biogenic amines content of dry-fermented sausage Petrovskd klobdsa produced in traditional manner from hot deboned and cold meat [C] . Tomovic V., Petrovic Lj., Tasic T., ICoMST 2011;International conference of meat science and technology . 2012

机译：热去骨和冷肉用传统方式生产的干发酵香肠彼得罗夫斯克klobdsa的生物胺含量差异
5. Biogenic Amines in Wine Gene Transcription as a Tool for Selection of Oenococcus oeni Starter Strains. [D] . Marques, Ana Paula Gomes. 2012

机译：葡萄酒基因转录中的生物胺作为选择Oenococcus oeni起始菌株的工具。
6. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage [O] . Igor Dias, Marta Laranjo, Maria Eduarda Potes, 2020

机译：土生发酵剂能够减少传统的葡萄牙熏制熏制香肠中的生物胺。
7. Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage [O] . Jirasak Kongkiattikajorn 2015

机译：在泰国传统发酵鱼香肠som-fug中减少生物胺积累的起子培养的潜力
8. Effects of Lesions on the Ventral Medial Tegmentum on Locomotor Activity, Biogenic Amines and Response to Amphetamine in Rats [R] . Sessions, G. R., Meyerhoff, J. L., Kant, G. J., 1979

机译：病变对腹侧内侧肌节的影响对大鼠运动能力，生物胺及对安非他明的反应

The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

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