Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

This study evaluated the effects of starter cultures (Lactobacillus sakei and Staphylococcus xylosus) on lipid oxidation and accumulation of biogenic amines (BAs) in Chinese smoked horsemeat sausage. Physicochemical parameters, microorganisms, and sensory properties were assessed in smoked horsemeat sausage. Traditional microbiological detection and polymerase chain reaction-denaturing gradient gel electrophoresis analysis showed that the starter cultures inhibited the growth of pathogenic bacteria in smoked horsemeat sausage during ripening. In addition, the starter cultures not only significantly reduced lipid oxidation, but also inhibited the accumulation of BAs (cadaverine, tyramine, putrescine, 2-phenylethylamine, histamine, and tryptamine) in smoked horsemeat sausage. Sensory evaluation results showed that the starter cultures significantly improved the color, taste, odor, and overall acceptability scores of the smoked horsemeat sausage. Overall, the starter cultures were suitable for production of smoked horsemeat sausage with good organoleptic qualities. Practical applications In China, smoked horsemeat sausage is one of the most popular traditional fermented sausage with a long history, but it is difficult to control quality during product fermentation. However, to the best of our knowledge, few studies exist on the effect of mixed starter cultures on smoked horsemeat sausage. This study strongly evidenced that the mixed starter cultures (Lactobacillus sakei and Staphylococcus xylosus) can significantly inhibit lipid oxidation and the accumulation of BAs in smoked horsemeat sausage, thereby improving product quality.