Similarly, in this study with the increase in the sodium chloride addition (15, 25, 35 mg/kg), the content of cadaverine, putrescine, tyramine, phenylethylamine, and tryptamine gradually decreased, resulting in a decreasing trend of total biogenic amines; meanwhile, the counts of Enterobacteriaceae decreased.
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The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage.
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