发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

石如月; 刘洋; 孙杨赢; 潘道东

doi:10.13386/j.issn1002-0306.2022070213

发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

石如月^1,,
刘洋^1,*, ,,
孙杨赢^{1, 2,*, ,},
潘道东^{1, 2}

1.
宁波大学食品与药学学院，浙江宁波 315800
2.
浙江省动物蛋白食品精深加工技术重点实验室，浙江宁波 315800

基金项目: 国家水禽产业技术体系岗位科学家基金项目（CARS-42-25）；浙江省公益技术研究项目（LGN21C200009）。

详细信息

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

中图分类号: TS205.5
计量
- 文章访问数: 33
- HTML全文浏览量: 39
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2022-07-19
- 刊出日期: 2023-05-15

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

SHI Ruyue^1
,,
LIU Yang^{1,*
, ,},
SUN Yangying^{1, 2,*
, ,},
PAN Daodong^{1, 2}

1.
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
2.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315800, China

摘要

摘要: 为探究发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用，并为发酵香肠产品的开发及其安全性控制提供理论依据。本研究将发酵乳杆菌RA₃和植物乳杆菌RC₄以单一菌种或复配菌种接种于鸭肉发酵香肠，以自然发酵组作对照，测定香肠的亚硝酸盐、生物胺及其他理化指标。结果表明：在鸭肉发酵香肠加工贮藏过程中，各组的菌落总数及实验组生物胺含量总体上均呈现先上升后下降的趋势，各组的挥发性盐基氮（TVB-N）含量及自然组生物胺含量逐渐上升，亚硝酸盐含量则呈现下降趋势。实验组pH、TVB-N及亚硝酸盐含量始终低于自然组，在第28 d时RF组亚硝酸盐含量比自然组低1.33 mg/kg。在21~28 d，实验组的菌落总数显著低于自然组（P<0.05）。因此，接种发酵剂可以在一定程度上减少菌落总数，显著抑制亚硝酸盐和生物胺的形成（P<0.05），可以提高香肠的安全性。
- 鸭肉发酵香肠 /
- 发酵剂 /
- 安全性 /
- 亚硝酸盐 /
- 生物胺
Abstract: In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA₃ and Lactobacillus plantarum RC₄ were inoculated into duck fermented sausage with single or compound strains, and compared with the natural fermentation group, the nitrite, biogenic amines and other physicochemical indexes of the sausage were determined. The results showed that during the processing and storage of sausage, the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased. While the content of volatile basic nitrogen (TVB-N) and biogenic amine in natural group increased gradually. The content of nitrite showed a downward trend. In addition, the pH, TVB-N and nitrite content were always lower than those in the natural group. On the 28th day, the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group. From the day 21 to 28, the total number of colonies in the experimental group was significantly lower than that in natural group (P<0.05). In conclusion, inoculating starter could effectively reduce the total number of colonies to a certain extent, while the formation of nitrite and biogenic amines was significantly inhibited (P<0.05), thereby improving the safety of sausage.
- duck fermented sausage /
- starter /
- safety /
- nitrite /
- biogenic amines

HTML全文

图 1 不同发酵剂对发酵香肠菌落总数的影响

注：大写字母不同表示组内差异显著（P<0.05）；小写字母不同表示组间差异显著（P<0.05）；图2~图4、表1~表2同。

Figure 1. Influence of different starter on the total number of colonies of fermented sausage

下载: 全尺寸图片幻灯片

图 2 不同发酵剂对发酵香肠pH的影响

Figure 2. Influence of different starter on pH value of fermented sausage

下载: 全尺寸图片幻灯片

图 3 不同发酵剂对发酵香肠TVB-N的影响

Figure 3. Influence of different starter on the TVB-N of fermented sausage

下载: 全尺寸图片幻灯片

图 4 不同发酵剂对发酵香肠水分活度的影响

Figure 4. Influence of different starter on the water activity of fermented sausage

下载: 全尺寸图片幻灯片

图 5 生物胺混标色谱图

注：1.色胺（6.830 min）；2.苯乙胺（7.488 min）；3.腐胺（7.854 min）；4.尸胺（8.248 min）；5.组胺（8.734 min）；6.酪胺（12.642 min）；7.亚精胺（13.936 min）；8.精胺（19.424 min）。

Figure 5. Standard chromatogram of mixed biological amines

下载: 全尺寸图片幻灯片

表 1 不同发酵剂对发酵香肠亚硝酸盐含量的影响

Table 1. Influence of different starter on nitrite content in fermented sausage

时间（d）	含量（mg/kg）
时间（d）	自然组	RA	RC	RF
0	21.44±0.07^Cc	15.04±0.18^Cb	14.80±0.26^Db	11.53±0.03^Ca
7	18.04±0.06^Bb	10.15±0.26^Ba	9.96±0.18^Ca	9.90±0.22^Ba
14	10.54±0.14^Ac	10.01±0.12^Bb	9.73±0.17^BCa	9.74±0.07^Ba
21	10.64±0.16^Ad	9.11±0.11^Aa	9.45±0.03^ABb	9.66±0.10^Bc
28	10.53±0.10^Ac	9.90±0.07^Bb	9.39±0.16^Aa	9.20±0.14^Aa

下载: 导出CSV

表 2 不同发酵剂对发酵香肠生物胺含量的影响

Table 2. Influence of different starter on biogenic amine content of fermented sausage

生物胺含量（mg/kg）		贮藏期（d）
生物胺含量（mg/kg）		0	7	14	21	28
色胺	自然组	5.28±0.23^Aa	15.61±0.56^Bc	15.74±0.09^Bab	16.10±0.72^Bd	36.73±0.72^Cd
	RA	6.72±0.28^Ab	8.42±0.20^Ba	16.82±0.15^Cb	8.50±0.19^Ba	8.36±0.13^Bc
	RC	7.74±0.13^Bc	16.28±0.16^Dc	33.30±0.69^Ec	12.19±0.17^Cc	5.63±0.05^Ab
	RF	9.72±0.20^Bd	14.28±0.16^Cb	15.04±0.56^Ca	10.65±0.58^Bb	3.30±0.05^Aa
苯乙胺	自然组	4.46±0.16^Aa	5.86±0.13^Ba	7.54±0.59^Cb	8.67±0.41^Dc	11.37±0.55^Ec
	RA	5.28±0.43^BCa	5.62±0.43^Ca	5.86±0.57^Ca	4.32±0.20^Ba	3.12±0.19^Aa
	RC	5.12±0.15^ABa	7.19±0.23^Cb	11.58±0.71^Dc	6.40±0.37^BCb	4.80±0.73^Ab
	RF	4.55±0.34^Aa	6.95±0.32^Bb	8.02±0.47^Bb	4.52±0.72^Aa	3.38±0.27^Aa
腐胺	自然组	0.00±0.00^Aa	4.24±0.20^Ba	4.54±0.37^Ba	18.64±0.73^Cc	49.10±1.42^Db
	RA	5.12±0.13^Bc	6.62±0.37^Cc	7.44±0.23^Db	5.40±0.30^Ba	4.26±0.30^Aa
	RC	3.25±0.23^Ab	5.50±0.35^Bb	7.86±0.43^Cb	7.44±0.26^Cb	3.08±0.06^Aa
	RF	3.72±0.22^Bb	7.26±0.50^Dc	7.70±0.56^Db	5.78±0.47^Ca	2.48±0.42^Aa
尸胺	自然组	2.06±0.08^Aa	2.54±0.47^Aa	4.31±0.18^Ba	4.38±0.23^Ba	6.83±0.44^Cc
	RA	2.28±0.01^Ab	4.05±0.01^Bc	5.62±0.37^Cb	4.56±0.36^Ba	4.07±0.08^Bb
	RC	2.82±0.01^Bd	3.80±0.01^Cbc	4.76±0.27^Da	4.67±0.20^Da	2.32±0.13^Aa
	RF	2.62±0.01^Ac	3.36±0.01^Bb	4.44±0.27^Ca	4.32±0.29^Ca	2.46±0.19^Aa
组胺	自然组	3.48±0.20^Ab	3.60±0.35^Aa	5.32±0.19^Bb	5.66±0.35^Bc	7.33±0.48^Cc
	RA	2.46±0.29^Aa	3.36±0.22^Ba	5.31±0.24^Cb	3.44±0.13^Ba	3.12±0.13^Bb
	RC	4.40±0.22^Bc	4.56±0.28^Bb	4.38±0.34^Ba	4.46±0.15^Bb	3.12±0.13^Ab
	RF	3.26±0.13^Bb	4.36±0.23^Cb	8.72±0.30^Ec	5.50±0.19^Dc	2.46±0.26^Aa
酪胺	自然组	8.49±0.16^Aa	8.62±0.36^Aa	12.22±0.23^Ba	12.49±0.20^Bc	12.54±0.16^Bb
	RA	8.72±0.13^Aab	11.84±0.36^Cc	14.70±0.30^Dc	10.32±0.36^Bb	9.38±0.33^Aa
	RC	9.17±0.37^Abc	12.85±0.01^Bd	15.19±0.20^Cc	9.20±0.23^Aa	8.82±0.20^Aa
	RF	9.68±0.13^Bc	10.74±0.13^Cb	13.31±0.20^Db	9.77±0.51^Bab	8.88±0.30^Aa
亚精胺	自然组	1.23±0.03^Ac	1.64±0.30^ABc	2.16±0.12^Bb	6.50±0.22^Cd	7.50±0.32^Db
	RA	0.00±0.00^Aa	0.14±0.01^Ba	1.12±0.04^Da	0.58±0.05^Cb	0.18±0.01^Ba
	RC	0.08±0.01^Ab	1.04±0.01^Bb	2.22±0.06^Cb	0.12±0.01^Aa	0.07±0.01^Aa
	RF	0.00±0.00^Aa	2.06±0.06^Cc	3.26±0.16^Dc	1.93±0.16^Cc	0.32±0.02^Ba
精胺	自然组	0.18±0.01^Aa	0.37±0.01^Ba	1.55±0.04^Cab	2.44±0.12^Dd	3.72±0.06^Ed
	RA	0.95±0.01^Cc	1.08±0.09^Cc	1.4±0.08^Da	0.66±0.15^Ba	0.40±0.01^Aa
	RC	0.96±0.01^ABc	1.48±0.13^Cd	1.68±0.06^Db	1.1±0.01^Bb	0.87±0.01^Ac
	RF	0.32±0.02^Ab	0.76±0.06^Bb	2.62±0.15^Dc	2.08±0.08^Cc	0.70±0.04^Bb
总生物胺	自然组	25.18±0.87^Aa	42.48±2.38^Bb	53.38±1.81^Ca	74.88±2.98^Dd	135.12±4.15^Ed
	RA	31.53±1.28^Ab	41.13±1.69^Da	58.27±1.98^Eb	37.78±1.74^Ca	32.89±1.18^Bc
	RC	33.54±1.13^Bc	52.70±1.18^Dd	80.97±2.76^Ed	45.58±1.40^Cc	28.71±1.32^Ab
	RF	33.87±1.05^Bd	49.77±1.47^Dc	63.11±2.67^Ec	44.55±3.00^Cb	23.98±1.55^Aa

下载: 导出CSV

参考文献(37)

[1]	徐晔, 刘诗宇, 王艺伦, 等. 原料肉贮藏时间对牛肉发酵香肠中微生物菌相变化和蛋白质降解的影响[J]. 食品科学,2021,42(9):184−191. [XU Y, LIU S Y, WANG Y L, et al. Effect of raw meat storage time on microbial phase change and protein degradation in beef fermented sausage[J]. Food Science,2021,42(9):184−191.
[2]	刘英丽, 杨梓妍, 万真, 等. 发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展[J]. 食品科学,2021,42(11):284−296. [LIU Y L, YANG Z Y, WAN Z, et al. Research progress on the effect and influence mechanism of starter on the formation of volatile flavor compounds in fermented sausage[J]. Food Science,2021,42(11):284−296. doi: 10.7506/spkx1002-6630-20201012-085
[3]	HU Y, LI Y, LI X A, et al. Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles[J]. LWT-Food Science and Technology,2022,154:112723. doi: 10.1016/j.lwt.2021.112723
[4]	BUNGENSTOCK L, ABDULMAWJOOD A, REICH F. Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages[J]. Food Microbiology,2021,94(1):103673.
[5]	CHEN X, MI R, QI B, et al. Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages[J]. Food Science and Human Wellness,2020,10(1):13−22.
[6]	EDUARDO D, FUNCK G D, HAUBERT L, et al. Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies[J]. Food Research International,2019,122:371−382. doi: 10.1016/j.foodres.2019.04.018
[7]	CARDINALI F, MILANOVI V, OSIMANI A, et al. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites[J]. International Journal of Food Microbiology,2018,278:61−72. doi: 10.1016/j.ijfoodmicro.2018.04.032
[8]	SUN J, CAO C C, FENG M Q, et al. Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from traditional Chinese fermented sausages[J]. LWT-Food Science and Technology,2019,114:108371. doi: 10.1016/j.lwt.2019.108371
[9]	HU Y, CHEN Q, WEN R, et al. Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus[J]. LWT-Food Science and Technology,2019,114:108392. doi: 10.1016/j.lwt.2019.108392
[10]	KIM H S, HUR S J. Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion[J]. Food Chemistry,2017,239(15):556−560.
[11]	VILLAVERDE A, VENTANAS J, ESTEVEZ M. Nitrite promotes protein carbonylation and strecker aldehyde formation in experimental fermented sausages: Are both events connected?[J]. Meat Science,2014,98(4):665−672. doi: 10.1016/j.meatsci.2014.06.017
[12]	GRAY J I, PEARSON A M. Cured meat flavor[J]. Advances in Food Research,1984,29:1−86.
[13]	WANG X H, REN H Y, LIU D Y, et al. Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages[J]. Food Control,2013,32(2):591−596. doi: 10.1016/j.foodcont.2013.01.050
[14]	REN H, DENG Y, WANG X. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages[J]. Food Science and Human Wellness,2022,11:341−348. doi: 10.1016/j.fshw.2021.11.009
[15]	LIU Y, WANG Y, SHEN S, et al. Novel natural microbial preservative nisin/Tremella fuciformis polysaccharide (TFP)/Lactobacillus plantarum (LP) live particle (NTN@LP) and its effect on the accumulation of biogenic amines during sausage fermentation[J]. Chemical Engineering Journal,2021,427:131713.
[16]	ZHAO J, NIU C, DU S, et al. Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture[J]. LWT,2020,133:109917. doi: 10.1016/j.lwt.2020.109917
[17]	李彬彬, 张雅晴, 赵利利, 等. 大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响[J]. 食品科学,2018,39(9):19−25. [LI B B, ZHANG Y Q, ZHAO L L, et al. Effects of garlic essential oil and starter on biogenic amines and microbial distribution in smoked horse intestines[J]. Food Science,2018,39(9):19−25.
[18]	HUA Q, SUN Y, XU Y, et al. Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment[J]. Food Bioscience,2022,46:101559. doi: 10.1016/j.fbio.2022.101559
[19]	TABANELLI G, COLORETTI F, CHIAVARI C, et al. Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions[J]. Food Control,2012,26:416−426. doi: 10.1016/j.foodcont.2012.01.049
[20]	HUANG L, ZENG X Q, SUN Z, et al. Production of a safe cured meat with low residual nitrite using nitrite substitutes[J]. Meat Science,2020,162:1−9.
[21]	中华人民共和国卫生部. GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Microbiological examination of food. Determination of total bacterial count[S]. Beijing: Standards Press of China, 2016.
[22]	中华人民共和国卫生部. GB 5009.237-2016 食品安全国家标准食品pH值的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of pH value of food[S]. Beijing: Standards Press of China, 2016.
[23]	中华人民共和国卫生部. GB 5009.228-2016 食品安全国家标准食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of volatile base nitrogen in food[S]. Beijing: Standards Press of China, 2016.
[24]	中华人民共和国卫生部. GB 5009.33-2016 食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of nitrite and nitrate in food[S]. Beijing: Standards Press of China, 2016.
[25]	中华人民共和国卫生部. GB 5009.238-2016 食品安全国家标准食品水分活度的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 5009.238-2016 National standard for food safety. Determination of water activity of food[S]. Beijing: Standards Press of China, 2016.
[26]	朱志远. 发酵剂对发酵香肠生物胺含量及理化品质的影响研究[D]. 南京: 南京农业大学, 2009 ZHU Z Y. Effect of starter on biogenic amine content and physical and chemical quality of fermented sausage[D]. Nanjing: Nanjing Agricultural University, 2009.
[27]	罗玉龙, 靳烨, 靳志敏, 等. 不同包装条件对羊肉发酵香肠品质特性的影响[J]. 食品科学,2015,36(18):252−256. [LUO Y L, JIN Y, JIN Z M, et al. Effects of different packaging conditions on the quality characteristics of mutton fermented sausage[J]. Food Science,2015,36(18):252−256.
[28]	崔国健. 发酵兔肉香肠工艺条件及贮藏期品质变化研究[D]. 重庆: 西南大学, 2017 CUI G J. Study on technological conditions and quality changes of fermented rabbit sausage during storage[D]. Chongqing: Southwest University, 2017.
[29]	白婷. 发酵肉制品中组胺等成分及其对产品安全性的影响[D]. 成都: 西华大学, 2015 BAI T. Histamine and other components in fermented meat products and their impact on product safety[D]. Chengdu: Xihua University, 2015.
[30]	CHEN X, LI J, ZHOU T, et al. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage[J]. Meat Science,2016,121:302−309. doi: 10.1016/j.meatsci.2016.06.007
[31]	孙凯旋, 陶乐仁, 姜云北. 微冻保鲜对牛肉贮藏品质的影响[J]. 食品与发酵科技,2015,51(6):22−26. [SUN K X, TAO L R, JIANG Y B. Effect of micro freezing preservation on storage quality of beef[J]. Food and Fermentation Technology,2015,51(6):22−26.
[32]	李晓宏. 发酵香肠中生物胺的形成、抑制以及微生物多样性分析[D]. 晋中: 山西农业大学, 2018 LI X H. Formation, inhibition and microbial diversity analysis of biogenic amines in fermented sausage[D]. Jinzhong: Shanxi Agricultural University, 2018.
[33]	SEBRANEK J G. Advances in the technology of nitrite use and consideration of alternatives[J]. Food Technology,1979,33(7):58−63.
[34]	HUANG Y, JIA X, YU J, et al. Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional Paocai[J]. LWT-Food Science and Technology,2021,147:111597. doi: 10.1016/j.lwt.2021.111597
[35]	段艳, 刘夏炜, 靳志敏, 等. 植物乳杆菌及木瓜蛋白酶对羊肉干发酵香肠保藏性的影响[J]. 食品工业,2014,35(7):106−110. [DUAN Y, LIU X W, JIN Z M, et al. Effects of Lactobacillus plantarum and papain on preservation of mutton dry fermented sausage[J]. Food Industry,2014,35(7):106−110.
[36]	NIE X, ZHANG Q, LIN S. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae[J]. Food Chemistry,2014,153:432−436. doi: 10.1016/j.foodchem.2013.12.093
[37]	SUN Q, CHEN Q, LI F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control,2016,68:358−366. doi: 10.1016/j.foodcont.2016.04.021

施引文献

资源附件(0)

访问统计

点击查看大图

图(5) / 表(2)

计量

文章访问数: 33
HTML全文浏览量: 39
PDF下载量: 0
被引次数: 0

姓名
邮箱
手机号码
标题
留言内容
验证码

留言板

发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

计量

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

计量

目录

留言板

发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

作者简介: 石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者: 刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn 孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

计量

出版历程

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

计量

出版历程

目录

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn