Abstract
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 < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (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.
Highlights
Fermented sausage is a popular and upscale processed meat product among consumers because of its unique color, texture, and flavor [1]
Some amino acids as precursor substances are metabolized into biogenic amines (BAs) by amino acid decarboxylase secreted by spoilage bacteria, such as Pseudomonas and Enterobacteriaceae [4,5]
The number of staphylococci in the LS and LSS groups was significantly higher than that in the CO group (p < 0.01), which indicated a good synergy among L. sakei 3X-2B, S xylosus SZ-8, and S. carnosus SZ-2
Summary
Fermented sausage is a popular and upscale processed meat product among consumers because of its unique color, texture, and flavor [1]. These typical characteristics are formed due to proteolytic, lipidolytic, and microbiological changes during fermentation and ripening of fermented sausage [2]. BAs are composed of low-molecular-weight organic nitrogenous compounds with aliphatic, aromatic, or heterocyclic structures [6]. Based on the estimated safe levels of acute exposure to histamine (HIS) and tyramine (TYR) derived by the European Food Safety Authority [9], Torović et al [10] calculated the exposure to BAs: 50 mg of HIS for healthy individuals, but below detectable limits for those with HIS intolerance; 600 mg of TYR for healthy individuals not taking MAOI drugs, but 50 mg/6 mg for those taking third-generation/classical
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