Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Self Cite

This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

Section: Ph a W And Moisture Contentsupporting

confidence: 55%

“…The total biogenic amine content in fermented jerky significantly increased during the roasting period (p < 0.05), and in the ripened product this amounted to 103.39-445.29 mg/kg. Wang et al reported that similar results [23]. The addition of starter BL4-8, CL4-3, and X3-2B reduced the BAs content in fermented lamb jerky.…”

Section: Biogenic Amines Analysismentioning

confidence: 60%

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Sun

et al. 2022

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“…A growing part of scientific literature analyzes how specific bacterial consortia can limit or degrade BAs formation [104]. Alvarez and Arribas [105] classified many BAsdegrading bacteria and concluded that amino oxidase activity of some strains of LAB is a criterion to select BAs-degrading bacterial cultures, although same strains can also show decarboxylase activity and therefore form BAs.…”

Section: Biogenic Amines In Processed Meatsmentioning

confidence: 99%

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Schirone

Esposito

D’Onofrio

et al. 2022

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

“…The protein hydrolysis index, total volatile base nitrogen, and free amino acid content of meat significantly increased during fermentation [ 20 ]. The trial of Yu et al [ 21 ] verified that degradation of large molecules of myogenic fibronectin and myosin in fermented sausage results in an increase in the concentration of small molecule peptides.…”

Section: Protein Changes In Fermented Meat Productsmentioning

confidence: 99%

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Wang

Cheng

Wang

et al. 2022

Self Cite

Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.