Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

To reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 + Paenibacillus provencensis PP-2 + Bacillus sub...

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Bibliographic Details
Main Authors: Ke Li, Guixin Han, Shixue Lu, Xinxing Xu, Hao Dong, Haiyan Wang, Fulei Luan, Xiaoming Jiang, Tianhong Liu, Yuanhui Zhao
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Biocontrol bacteria
Deli meat products
Non-contact inhibition
N-nitroso dimethylamine
Volatile organic compound
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007855
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