Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

Sun, Qinxiu; Chen, Qian; Li, Fangfei; Zheng, Dan; Kong, Baohua

doi:10.1016/j.foodcont.2016.04.021

Cited by 106 publications

(71 citation statements)

References 38 publications

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“…In general, the control presented the highest pH values whereas the treatment with CSC showed the lowest value after 4–22 days fermenting/ripening. These results are in agreement with the findings of Ba et al (2016) and Sun et al (2016), who also reported lower pH values for samples inoculated with microbial starter cultures. However, when compared to the pH values (6.03–6.07) of control samples during processing (4–22 nd day) the samples made with encapsulated B. longum presented significantly lower values (4.84–5.29).…”

Section: Resultssupporting

confidence: 93%

“…These authors have reported that the cheese samples inoculated with B. longum had significantly lower pH values throughout the processing periods as compared to non-inoculated samples. In general, the pH values in all the samples inoculated with the encapsulated B. longum in the present study were almost similar to values (4.5–4.9) reported for the dairy products added with B. longum as mentioned above, and were similar to pH values (4.66–5.24) in fermented sausages made with starter cultures containing LAB (Ba et al, 2016; Kaban et al, 2009; Sun et al, 2016). …”

Section: Resultssupporting

confidence: 90%

“…Histamine and tyramine are the main dietary biogenic amines associated with health hazard (Latorre-Moratalla et al, 2012), however, none of them were found in all the samples in the present study, probably due to their absences or produced levels were too low under the detection limit. In general, the levels of the cadaverine detected in all the samples in the present work fell within the limits (17.12–50 mg/kg) for fermented sausages by Sun et al (2016) and Ba et al (2017), but were much lower than the levels (100–250 mg/kg) reported by Tabanelli et al (2012). Although the cadaverine itself has been proven as a non-toxic compound however its presence may enhance the toxicity of other biogenic amines (Ruiz-Capillas and Jimenez-Colmenero, 2005).…”

Section: Resultssupporting

confidence: 61%

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Song¹,

Ba²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 61%

See 1 more Smart Citation

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Song¹,

Ba²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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“…So TVB-N plays a critical role in the decomposition of proteins of meat products. The lower TVB-N content in the inoculated sausages might be attribute to the inhibition of the L. pentosus and sodium nitrite to the growth of Enterobacteria (Sun et al, 2016) and other predominantly aboriginal bacteria, which could activate the decomposition of protein and amino acids (Wang et al, 2016). The increase of TVB-N could be ascribed to protein degradation due to the action of enzymes and bacteria (Wang et al, 2016).…”

Section: Tvb-n Valuementioning

confidence: 99%

“…Fermented sausages are traditional foods and have been widely enjoyed by the consumers for their strong unique flavors and texture (Sun, Chen, Li, Zheng, & Kong, 2016). The sausages are mainly made by traditional spontaneous fermentation process with sodium nitrite addition and depend upon indigenous microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

Zhu

Wang

Guo

et al. 2019

J Food Process Preserv

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To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb‐NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism of Mb‐NO was proposed. More importantly, the strain could prevent sausages from corruption due to its antibacterial ability. Furthermore, the strain could degrade nitrite and resist against lipid oxidation and protein decomposition. Texture and color of the sausages were superior to the controls. Hence, L. pentosus has great potential to partially substitute nitrite in sausages for its unique ability of producing NO‐Mb and antibacterial activity. The combination of L. pentosus and low levels of sodium nitrite addition would be a new significant strategy to improve the quality and safety of the fermented sausages. Practical applications Results support the possibility of reducing sodium nitrite concentration in fermented sausages by inoculation with Lactobacillus pentosus in which provided superior color‐cured, microbial stability, and oxidation stability. The combination of L. pentosus and low levels of sodium nitrite addition can be applied by a simple process during processing which facilitates their use in meat industry.

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The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

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Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

Cited by 106 publications

References 38 publications

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

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