Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature
Xuyan Tian, Pei Gao, Yanshun Xu, Wenshui Xia, Qixing Jiang
Topics & Concepts
FermentationFlavorFood scienceChemistryPutrescineCadaverineMicroorganismBacteriaBiochemistryEnzymeBiologyGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityMicrobial Inactivation Methods