Enhancing safety and quality of smoked horse sausages: the role of clove essential oil microcapsules in controlling tyramine formation and <i>Enterococcus</i> growth
This study investigated the effects of clove essential oil microcapsules on tyramine biosynthesis and the proliferation of Enterococcus faecium E 2079 during smoked horse sausage fermentation. The results showed that clove essential oil microcapsules significantly inhibited the growth of Enterococcus faecium E 2079 and downregulated the expression of related genes, thereby reducing tyramine accumulation and microbial proliferation. Clove essential oil microcapsules exhibited stronger inhibitory effects than clove essential oil and chitosan gelatin composite microcapsules. The results suggested that microencapsulated clove essential oil can prevent quality deterioration and suppress tyramine biosynthesis during the fermentation and storage of smoked horse sausage.
Authors
- Yingying Zhu
- Rong Huang (ORCID: https://orcid.org/0000-0002-1118-3450)
- Shiling Lu (ORCID: https://orcid.org/0000-0003-1143-8609)
- Jing-Yun Wang (ORCID: https://orcid.org/0000-0003-0322-7756)
- Ming Fan (ORCID: https://orcid.org/0009-0007-5315-2007)
Institutions
- Shihezi University (CN)
- Suzhou Vocational University (CN)
- Jinhua Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Food Science and Technology Research
- Published
- 2025-01-01
- DOI
- https://doi.org/10.3136/fstr.fstr-d-25-00012
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.00