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Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

Author:
Sun, Qinxiu, Sun, Fangda, Zheng, Dongmei, Kong, Baohua, Liu, Qian
Source:
Food control 2019 v.100 pp. 58-66
ISSN:
0956-7135
Subject:
Enterobacteriaceae, Lactobacillus plantarum, Staphylococcus xylosus, aerobes, bacteria, biogenic amines, sausages, sensory evaluation, sensory properties, starter cultures, storage temperature, thiobarbituric acid-reactive substances, total volatile basic nitrogen, vacuum packaging, water activity
Abstract:
This study evaluated the effectiveness of a complex starter culture (Staphylococcus xylosus and Lactobacillus plantarum) (CS) combined with vacuum packaging (VP) on the accumulation of biogenic amines (BAs) and quality properties of Harbin dry sausage during storage at 4 °C. The results show that CS or VP used alone was an effective way to inhibit the accumulation of BAs and that the combination of these two methods (VP + CS) was more effective. In addition, VP + CS sausages had lower total volatile base nitrogen and thiobarbituric acid-reactive substance values than sausages subjected to other treatments (P < 0.05). The growth of total aerobic bacteria and Enterobacteriaceae were also significantly inhibited in VP + CS samples during storage (P < 0.05). Furthermore, VP + CS sausages had a higher T2 relaxation time, showing the benefit VP + CS has on the product to maintain lower water activity. The sensory evaluation indicated that CS combined with VP was able to delay the deterioration of sensory quality of dry sausage. Overall, CS combined with VP is an effective method of suppressing the formation of BAs and retarding the quality deterioration of dry sausage during storage.
Agid:
6285941