Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

SHI Ruyue; LIU Yang; SUN Yangying; PAN Daodong

doi:10.13386/j.issn1002-0306.2022070213

Issue 10

May. 2023

Turn off MathJax

Article Contents

JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 116-122.

SHI Ruyue, LIU Yang, SUN Yangying, et al. Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage[J]. Science and Technology of Food Industry, 2023, 44(10): 116−122. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070213

Citation:

PDF( 1001 KB)

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

doi: 10.13386/j.issn1002-0306.2022070213

SHI Ruyue^1
,,
LIU Yang^{1,*
,
,},
SUN Yangying^{1, 2,*
,
,},
PAN Daodong^{1, 2}

1.
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
2.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315800, China

Received Date: 19 Jul 2022
Issue Publish Date: 15 May 2023

Abstract

Abstract

In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA₃ and Lactobacillus plantarum RC₄ were inoculated into duck fermented sausage with single or compound strains, and compared with the natural fermentation group, the nitrite, biogenic amines and other physicochemical indexes of the sausage were determined. The results showed that during the processing and storage of sausage, the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased. While the content of volatile basic nitrogen (TVB-N) and biogenic amine in natural group increased gradually. The content of nitrite showed a downward trend. In addition, the pH, TVB-N and nitrite content were always lower than those in the natural group. On the 28th day, the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group. From the day 21 to 28, the total number of colonies in the experimental group was significantly lower than that in natural group (P<0.05). In conclusion, inoculating starter could effectively reduce the total number of colonies to a certain extent, while the formation of nitrite and biogenic amines was significantly inhibited (P<0.05), thereby improving the safety of sausage.
- duck fermented sausage,
- starter,
- safety,
- nitrite,
- biogenic amines

FullText(HTML)

References(37)

References

[1]	徐晔, 刘诗宇, 王艺伦, 等. 原料肉贮藏时间对牛肉发酵香肠中微生物菌相变化和蛋白质降解的影响[J]. 食品科学,2021,42(9):184−191. [XU Y, LIU S Y, WANG Y L, et al. Effect of raw meat storage time on microbial phase change and protein degradation in beef fermented sausage[J]. Food Science,2021,42(9):184−191.
[2]	刘英丽, 杨梓妍, 万真, 等. 发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展[J]. 食品科学,2021,42(11):284−296. [LIU Y L, YANG Z Y, WAN Z, et al. Research progress on the effect and influence mechanism of starter on the formation of volatile flavor compounds in fermented sausage[J]. Food Science,2021,42(11):284−296. doi: 10.7506/spkx1002-6630-20201012-085
[3]	HU Y, LI Y, LI X A, et al. Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles[J]. LWT-Food Science and Technology,2022,154:112723. doi: 10.1016/j.lwt.2021.112723
[4]	BUNGENSTOCK L, ABDULMAWJOOD A, REICH F. Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages[J]. Food Microbiology,2021,94(1):103673.
[5]	CHEN X, MI R, QI B, et al. Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages[J]. Food Science and Human Wellness,2020,10(1):13−22.
[6]	EDUARDO D, FUNCK G D, HAUBERT L, et al. Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies[J]. Food Research International,2019,122:371−382. doi: 10.1016/j.foodres.2019.04.018
[7]	CARDINALI F, MILANOVI V, OSIMANI A, et al. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites[J]. International Journal of Food Microbiology,2018,278:61−72. doi: 10.1016/j.ijfoodmicro.2018.04.032
[8]	SUN J, CAO C C, FENG M Q, et al. Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from traditional Chinese fermented sausages[J]. LWT-Food Science and Technology,2019,114:108371. doi: 10.1016/j.lwt.2019.108371
[9]	HU Y, CHEN Q, WEN R, et al. Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus[J]. LWT-Food Science and Technology,2019,114:108392. doi: 10.1016/j.lwt.2019.108392
[10]	KIM H S, HUR S J. Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion[J]. Food Chemistry,2017,239(15):556−560.
[11]	VILLAVERDE A, VENTANAS J, ESTEVEZ M. Nitrite promotes protein carbonylation and strecker aldehyde formation in experimental fermented sausages: Are both events connected?[J]. Meat Science,2014,98(4):665−672. doi: 10.1016/j.meatsci.2014.06.017
[12]	GRAY J I, PEARSON A M. Cured meat flavor[J]. Advances in Food Research,1984,29:1−86.
[13]	WANG X H, REN H Y, LIU D Y, et al. Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages[J]. Food Control,2013,32(2):591−596. doi: 10.1016/j.foodcont.2013.01.050
[14]	REN H, DENG Y, WANG X. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages[J]. Food Science and Human Wellness,2022,11:341−348. doi: 10.1016/j.fshw.2021.11.009
[15]	LIU Y, WANG Y, SHEN S, et al. Novel natural microbial preservative nisin/Tremella fuciformis polysaccharide (TFP)/Lactobacillus plantarum (LP) live particle (NTN@LP) and its effect on the accumulation of biogenic amines during sausage fermentation[J]. Chemical Engineering Journal,2021,427:131713.
[16]	ZHAO J, NIU C, DU S, et al. Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture[J]. LWT,2020,133:109917. doi: 10.1016/j.lwt.2020.109917
[17]	李彬彬, 张雅晴, 赵利利, 等. 大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响[J]. 食品科学,2018,39(9):19−25. [LI B B, ZHANG Y Q, ZHAO L L, et al. Effects of garlic essential oil and starter on biogenic amines and microbial distribution in smoked horse intestines[J]. Food Science,2018,39(9):19−25.
[18]	HUA Q, SUN Y, XU Y, et al. Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment[J]. Food Bioscience,2022,46:101559. doi: 10.1016/j.fbio.2022.101559
[19]	TABANELLI G, COLORETTI F, CHIAVARI C, et al. Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions[J]. Food Control,2012,26:416−426. doi: 10.1016/j.foodcont.2012.01.049
[20]	HUANG L, ZENG X Q, SUN Z, et al. Production of a safe cured meat with low residual nitrite using nitrite substitutes[J]. Meat Science,2020,162:1−9.
[21]	中华人民共和国卫生部. GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Microbiological examination of food. Determination of total bacterial count[S]. Beijing: Standards Press of China, 2016.
[22]	中华人民共和国卫生部. GB 5009.237-2016 食品安全国家标准食品pH值的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of pH value of food[S]. Beijing: Standards Press of China, 2016.
[23]	中华人民共和国卫生部. GB 5009.228-2016 食品安全国家标准食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of volatile base nitrogen in food[S]. Beijing: Standards Press of China, 2016.
[24]	中华人民共和国卫生部. GB 5009.33-2016 食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 4789.2-2016 National standard for food safety. Determination of nitrite and nitrate in food[S]. Beijing: Standards Press of China, 2016.
[25]	中华人民共和国卫生部. GB 5009.238-2016 食品安全国家标准食品水分活度的测定[S]. 北京: 中国标准出版社, 2016 Ministry of Health of the People's Republic of China. GB 5009.238-2016 National standard for food safety. Determination of water activity of food[S]. Beijing: Standards Press of China, 2016.
[26]	朱志远. 发酵剂对发酵香肠生物胺含量及理化品质的影响研究[D]. 南京: 南京农业大学, 2009 ZHU Z Y. Effect of starter on biogenic amine content and physical and chemical quality of fermented sausage[D]. Nanjing: Nanjing Agricultural University, 2009.
[27]	罗玉龙, 靳烨, 靳志敏, 等. 不同包装条件对羊肉发酵香肠品质特性的影响[J]. 食品科学,2015,36(18):252−256. [LUO Y L, JIN Y, JIN Z M, et al. Effects of different packaging conditions on the quality characteristics of mutton fermented sausage[J]. Food Science,2015,36(18):252−256.
[28]	崔国健. 发酵兔肉香肠工艺条件及贮藏期品质变化研究[D]. 重庆: 西南大学, 2017 CUI G J. Study on technological conditions and quality changes of fermented rabbit sausage during storage[D]. Chongqing: Southwest University, 2017.
[29]	白婷. 发酵肉制品中组胺等成分及其对产品安全性的影响[D]. 成都: 西华大学, 2015 BAI T. Histamine and other components in fermented meat products and their impact on product safety[D]. Chengdu: Xihua University, 2015.
[30]	CHEN X, LI J, ZHOU T, et al. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage[J]. Meat Science,2016,121:302−309. doi: 10.1016/j.meatsci.2016.06.007
[31]	孙凯旋, 陶乐仁, 姜云北. 微冻保鲜对牛肉贮藏品质的影响[J]. 食品与发酵科技,2015,51(6):22−26. [SUN K X, TAO L R, JIANG Y B. Effect of micro freezing preservation on storage quality of beef[J]. Food and Fermentation Technology,2015,51(6):22−26.
[32]	李晓宏. 发酵香肠中生物胺的形成、抑制以及微生物多样性分析[D]. 晋中: 山西农业大学, 2018 LI X H. Formation, inhibition and microbial diversity analysis of biogenic amines in fermented sausage[D]. Jinzhong: Shanxi Agricultural University, 2018.
[33]	SEBRANEK J G. Advances in the technology of nitrite use and consideration of alternatives[J]. Food Technology,1979,33(7):58−63.
[34]	HUANG Y, JIA X, YU J, et al. Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional Paocai[J]. LWT-Food Science and Technology,2021,147:111597. doi: 10.1016/j.lwt.2021.111597
[35]	段艳, 刘夏炜, 靳志敏, 等. 植物乳杆菌及木瓜蛋白酶对羊肉干发酵香肠保藏性的影响[J]. 食品工业,2014,35(7):106−110. [DUAN Y, LIU X W, JIN Z M, et al. Effects of Lactobacillus plantarum and papain on preservation of mutton dry fermented sausage[J]. Food Industry,2014,35(7):106−110.
[36]	NIE X, ZHANG Q, LIN S. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae[J]. Food Chemistry,2014,153:432−436. doi: 10.1016/j.foodchem.2013.12.093
[37]	SUN Q, CHEN Q, LI F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control,2016,68:358−366. doi: 10.1016/j.foodcont.2016.04.021

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

Figures(5) / Tables(2)

Get Citation

PDF

XML

Article Metrics

Article views(33) PDF downloads(0)

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

doi: 10.13386/j.issn1002-0306.2022070213

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

doi: 10.13386/j.issn1002-0306.2022070213

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content