The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures. Issue 8 (8th July 2020)

• Record Type: Journal Article
• Authors: Sun, Xueying; Du, Bao; Zhao, Lihua; Jin, Ye; Su, Lin; Tian, Jianjun; Wu, Jing
• Is Part Of: Food science & nutrition. Volume 8:Issue 8(2020)
• Page Start: 4472
• Page End: 4483
• Publication Date: 2020-07-08
• Subjects: biogenic amines -- fermented mutton sausage -- starter culture -- storage; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1748
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The biogenic amines (BAs), water activity, pH, thiobarbituric acid‐reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x‐6 Lactobacillus plantarum, x3‐3b L. plantarum, 30x‐11 Staphylococcus pentosans, and 37x‐8 S . pentosans ), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2‐phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x‐6, x3‐3b, and 37x‐8 was obviously decreased at 4°C storage. The storage temperature has a significant effect on BA content ( p < .05) for TYM and other BAs tested. Finally, x3‐3b, 37x‐6, and 37x‐8 should be used to produce fermented sausages on the basis of the concentration of BAs. Abstract : In summary, the effect of the storage temperature and starter culture on BAs content was significant, the starter culture of x3‐3b, 37x‐6, and 37x‐8 and low temperature storage would be optimum for producing and storing fermented sausage regarding biogenic amine concentrations.