Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
Debao Wang,
Guanhua Hu,
Huiting Wang,
Limei Wang,
Yuanyuan Zhang,
Yufu Zou,
Lihua Zhao,
Fang Liu,
Ye Jin
Affiliations
Debao Wang
Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Guanhua Hu
Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Huiting Wang
Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Limei Wang
Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
Yuanyuan Zhang
Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
Yufu Zou
Zhengxiang White Banner Mengsheng Meat Industry Co., Ltd., Xilingol 013800, China
Lihua Zhao
Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Fang Liu
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Ye Jin
Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.
