The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

Abstract

The aim of this study was to evaluate the effect of different starter cultures on the quality, lipid oxidation and biogenic amines in fermented sausages. Six treatments (5 inoculated with 5 different commercial starter cultures and 1 without inoculation) were prepared. Our results revealed that all the inoculated batches had significantly lower pH values compared with the control (P < 0.05). The inoculation with starter cultures resulted in the increased lipid oxidation levels in the products. Furthermore, all the inoculated batches presented significantly higher scores for sensory attributes such as flavor, taste and acceptability in comparison to the control. Putrescine (88.64–455.39 mg/kg) and tyramine (223.85–444.67 mg/kg) were the two unique biogenic amines detected in all treatments. Putrescine was positively correlated (r = 0.868, P < 0.05) with pH, and most inoculated batches with lower pH values presented lower putrescine contents compared with control (P < 0.05). While, tyramine contents were found significantly higher in all inoculated batches, except the batches inoculated with SA2 (Staphylococcus carnosus + Staphylococcus xylosus + Debaryomyces hansenii + Lactobacillus curvatus) or SA7 (Staphylococcus carnosus + Lactobacillus sakei). Overall, the starter cultures significantly affected most quality parameters determined. On the basis of present results, the starter culture (SA7) containing Staphylococcus carnosus and Lactobacillus sakei emerged out to be more suitable for production of high quality products with lowered biogenic amines.