Changes of biogenic amine contents.

Changes of biogenic amine contents.</p

Biogenic amine content heatmap analysis for fermented sausages during storage.

Each column in heat map represented a different point in time. The ordinate was the relative abundance of each group. The closer the color is to red, the higher the relative abundance of corresponding biogenic amines, and the closer the color is to blue, the lower the relative abundance of corresponding biogenic amines.</p

Liquid phase gradient elution procedure.

Liquid phase gradient elution procedure.</p

Data of TPA measurement during storage of fermented sausages.

(XLSX)</p

Volatile flavour compounds identified and quantified (μg/100g) in fermented sausages by GC–MS during storage.

Volatile flavour compounds identified and quantified (μg/100g) in fermented sausages by GC–MS during storage.</p

Data of color measurement during processing and storage of fermented sausages.

(XLSX)</p

Data of pH during processing and storage of fermented sausages.

(XLSX)</p

Determination results of volatile flavor substances during storage of fermented sausages.

(XLSX)</p

Data of biogenic amine measurement during storage of fermented sausages.

(XLSX)</p

Data of microbiological indicators during processing and storage of fermented sausages.

(XLSX)</p