Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

• DOI: 10.1016/j.fbio.2021.100885
• Publication Date: 2021-01-19T16:52:34Z
• Authors: Liyuan Huang; Yuan Wang; Ruiting Li; Qingling Wang; Juan Dong; Jingyun Wang; Shiling Lu
• Keywords: Biogenic amine; Total Viable Count; Tyramine

Abstract Thyme essential oil (TEO) and sausage diameter effects on biogenic amines (BA) formation and microbial communities in traditional Xinjiang smoked horse meat sausage were studied. Evaluation of the pH, moisture content, and microorganisms population of smoked horsemeat sausage was done. Significant differences due to sausage size were found for BA and microbial populations. Smaller diameter sausages showed decreased (P