Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Abstract

A starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB-N), as well as the color and texture properties, were evaluated. The histamine accumulations were 0.32 and 8.85 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The levels of residual nitrite were 4.32 and 26.72 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The thiobarbituric acid reactive substances test values reached up to 2.64 and 13.92 mg MDA/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. Additionally, the fermented sausages inoculated with the starter culture showed a stronger acidification and lower (P < 0.05) level of the TVB-N than that of spontaneous fermentation. The starter culture made a great contribution to histamine reduction, nitrite depletion and oxidative stability in fermented sausages and was beneficial to improving hygienic quality and food safety of fermented sausages. PRACTICAL APPLICATIONSHigh levels of histamine, residual nitrite and lipid oxidation have been described in fermented sausages, which are major problems for public health and food safety. Thus, it is worthwhile to select favorable conditions to strict control histamine accumulation, residual nitrite content and lipid oxidation in fermented sausages. In this study, to meet the requirements of high-quality safe products, a starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB-N), as well as the color and texture properties, were evaluated. These results indicate that addition of the starter culture was beneficial for histamine reduction, nitrite depletion and oxidative stability. Additionally, the batch inoculated with the starter culture showed a stronger acidification and lower level of TVB-N than that of the control. In conclusion, the starter culture contributes to histamine reduction, nitrite depletion and oxidative stability of traditional fermented sausages.

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

“…Moisture, total protein, crude fat, and nitrite were measured according to the methods reported by Bağdatli and Kundakci () and Wang and others ().…”

Health and Safety Considerations of Fermented Sausages

“…However, such procedures are considered inappropriate since it may disguise incidents of hygienic malpractice and/or spoilage [169]. The generally recommended and most efficient way of reducing and/or controlling BA formation in fermented sausages seems to be the use of nonaminogenic starter cultures [165,168,175,[178][179][180][181][182]. The use of a LAB starter culture results in a more rapid pH decrease than a spontaneous fermentation, thereby inhibiting contaminant Gram-negative bacteria and thus the potential for BA formation at the initial stages of the process.…”

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

“…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).…”

“…So they have potential application in the food industry as natural preservatives (Ghrairi, Frere, Berjeaud, & Manai, 2005). Moreover, the selected starter cultures have made significant contributions to oxidative stability of products (Wang, Ren, Wang, & Xie, 2016). Other research had shown that inoculation of selected Lactobacillus in fermented sausages have critical effects on maintaining quality stability and guaranteeing microbiological security of final products Wang et al, 2015).…”

“…Other research had shown that inoculation of selected Lactobacillus in fermented sausages have critical effects on maintaining quality stability and guaranteeing microbiological security of final products Wang et al, 2015). Moreover, the selected starter cultures have made significant contributions to oxidative stability of products (Wang, Ren, Wang, & Xie, 2016). Lactobacillus sakei had been developed as commercial starter cultures of fermented sausages.…”