The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

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-6Lactobacillus plantarum, x3-3bL. plantarum, 30x-11Staphylococcuspentosans, and 37x-8S.pentosans), during storage of room temperature (20 degrees C) and refrigeration storage (4 degrees C). Tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20 degrees C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20 degrees C was higher than that storage at 4 degrees C after 42 days. The content of BA with 37x-6, x3-3b, and 37x-8 was obviously decreased at 4 degrees 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.