Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage

Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage

(1) Background: Xinjiang smoked horsemeat sausage is a popular food; however, bio-genic amine (BA) production is a concern for food safety. (2) Methods: the present study selected the three most toxic BAs for food safety (histamine, tyramine, and putrescine) and determined the bacteria that produce...

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Bibliographic Details
Main Authors:	Ruiting Li, Fanfan Zhang, Shiling Lu
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Fermentation
Subjects:	sausage biogenic amines cinnamon artemisia grapeseed
Online Access:	https://www.mdpi.com/2311-5637/11/3/129
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