Effects of Different Starter Cultures on the Flavor Release and Control of the Harmful Biogenic Amines in the Fermented Mutton Sausages

Taking plant Lactobacillus and meat Staphylococcus as starter cultures, the experiment was divided into compound fermentation group, a single plant Lactobacillus group, and controlled by natural fermentation. This was designed to explore the effects of different starter cultures on the pH, Activity Water (Aw), color, nitrite, flavor substances release and harmful biogenic amines content control in fermented sausage processing. The results showed that: acid production rates of all groups were respectively: combined group>single group>control group, and the mixed pH down to a minimum of 4.74 at the end of the dry; At the end of ripening in 9 days pH rapid decrease also prompted the compound group Aw decline rate was faster than the other two groups(P<0.05); After 9 d was the finished product, nitrite content of the mixed group was 12.6 mg/kg, significantly lower than the other two groups and safety regulations of the state(30 mg/kg)(P<0.05); Several kinds of biogenic amines were detected, such as cadaverine, beta phenethylamine, tyramine, histamine, spermine and spermidine; Because of spermine and spermine were the inherent content of biogenic amines in the meat and tiny change, not explained in test; The four kinds of biogenic amines were listed in finished products and total 33.37 ~ 40.41 mg/kg, and histamine and tyramine content of the compound were respectively 2.89 and 22.54 mg/kg, which were lower than the United States Food and Drug Administration(FDA), the Food and Drug Administration, FDA) regulation standard (histamine content < 50 mg/kg, tyramine content≤100 mg/kg)(P<0.01); Sausages were detected 26 kinds of volatile flavor substances, and the contents of flavor substances of adding microbial fermentation groups were significantly higher than control group (P<0.01). In conclusion, it suggests that the compound fermentation agents can make pH, Aw decreased effectively and reduce the content of nitrite and harmful biogenic amines of the sausages, and plays a main role in release and content increase of the sausage flavor. © 2019, Editorial Office of Journal of CIFST. All right reserved.