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标题：The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
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作者：Xueying Sun ; Bao Du ; Lihua Zhao 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：8
页码：4472-4483
DOI：10.1002/fsn3.1748
出版社：John Wiley & Sons, Ltd.
摘要：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‐6 Lactobacillus plantarum , x3‐3b L. plantarum , 30x‐11 Staphylococcus pentosans , and 37x‐8 S . pentosans ), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2‐phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x‐6, x3‐3b, and 37x‐8 was obviously decreased at 4°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.
关键词：biogenic amines;fermented mutton sausage;starter culture;storage