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ZHANG Kai-ping, TIAN Jian-jun, NI Ping, WANG Na, HAN Shun-yu. Effects of a high cholesterol- reducing Lactobacillus acidophilus strain and Staphyloccus xylose on the physico- chemical quality and harmful biogenic amines of fermented sausages[J]. Science and Technology of Food Industry, 2017, (01): 147-151. doi: 10.13386/j.issn1002-0306.2017.01.020
Citation: ZHANG Kai-ping, TIAN Jian-jun, NI Ping, WANG Na, HAN Shun-yu. Effects of a high cholesterol- reducing Lactobacillus acidophilus strain and Staphyloccus xylose on the physico- chemical quality and harmful biogenic amines of fermented sausages[J]. Science and Technology of Food Industry, 2017, (01): 147-151. doi: 10.13386/j.issn1002-0306.2017.01.020

Effects of a high cholesterol- reducing Lactobacillus acidophilus strain and Staphyloccus xylose on the physico- chemical quality and harmful biogenic amines of fermented sausages

doi: 10.13386/j.issn1002-0306.2017.01.020
  • Received Date: 2016-07-08
  • There were both naturally fermented group( control) and compound starter cultures( experimental),which were consisted of Lactobacillus acidophilus and Staphylococcus as 1∶2.It was to analyze the effect of compound starters on the physical and chemical quality and harmful biogenic amines of the fermented sausages. The results showed that acid production in the experimental sausages was higher compared to the control. At the end of fermentation,the experimental sausages had a p H of5.13 which was lower than the control.The rapid decline of pH value in the experimental group also contributed to the decrease of Aw value faster than the control group.Analyses of the sausages indicated that weight loss,dryness and firmness was lower in the experimental compared to the control. Four major biogenic amines were detected in the sausages and consisted of:phenylethylamine,cadaverine,tyrosamine and histamine.Amine production in the experimental group was lower compared to the control.Histamine and tyrosamine,which were produced the highest toxic amines during fermentation,were significantly lower in the experimental group.Overall,sausages prepared using starter cultures were superior to those undergoing natural fermentation.
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