N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake

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• 作者：Fangda Sun^a ; Baohua Kong^a ; ^{kongbh63@hotmail.com} ; Qian Chen^a ; Qi Han^a ; Xinping Diao^b
• 关键词：Harbin dry sausage ; Lactobacillus pentosus ; Lactobacillus curvatus ; Lactobacillus sake ; Physicochemical property ; N-Nnitrosoamines
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1514-1521
• 全文大小：480 K
• 卷排序：73

文摘

The effects of inoculation with LAB on N-nitrosoamine formation were investigated. N-nitrosoamines were reduced in Harbin dry sausages by L. pentosus and L. curvatus. The nitrite residues in inoculated samples were lower than in control samples.