Ferulic acid reduced histamine levels in the smoked horsemeat sausage. (23rd May 2018)

• Record Type: Journal Article
• Authors: Zhao, Lili; Xue, Linlin; Li, Binbin; Wang, Qingling; Li, Baokun; Lu, Shiling; Fan, Qinglu
• Is Part Of: International journal of food science & technology. Volume 53:Number 10(2018)
• Page Start: 2256
• Page End: 2264
• Publication Date: 2018-05-23
• Subjects: Ferulic acid -- histamine -- histamine‐producing bacteria -- PCR‐DGGE; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13814
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study assessed the effect of ferulic acid on the accumulation of histamine in traditional Xinjiang smoked horsemeat sausage. The dynamics of histamine‐producing microorganisms were monitored by PCR‐denaturing gradient gel electrophoresis (DGGE) with specific primer pairs, and histidine and histamine levels were measured by high‐performance liquid chromatography (HPLC). Relative parameters including microbiological growth, pH and moisture content were also evaluated. PCR‐DGGE provided a rapid and convenient method for detecting and identifying histamine‐producing bacteria. The results showed that ferulic acid reduced the histamine concentration and inhibited the growth of histamine‐producing bacteria during fermentation and ripening. Additionally, the inhibitory effect of ferulic acid was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages. Abstract : Ferulic acid reduced histamine levels, and the inhibitory effect was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages.