Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
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 fermente...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070213 |
| _version_ | 1797737804830081024 |
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| author | Ruyue SHI Yang LIU Yangying SUN Daodong PAN |
| author_facet | Ruyue SHI Yang LIU Yangying SUN Daodong PAN |
| author_sort | Ruyue SHI |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T13:34:43Z |
| format | Article |
| id | doaj.art-c399a84602ce403e9394d2227c81f3df |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:43Z |
| publishDate | 2023-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-c399a84602ce403e9394d2227c81f3df2023-08-24T06:01:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-05-01441011612210.13386/j.issn1002-0306.20220702132022070213-10Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck SausageRuyue SHI0Yang LIU1Yangying SUN2Daodong PAN3College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, ChinaIn 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070213duck fermented sausagestartersafetynitritebiogenic amines |
| spellingShingle | Ruyue SHI Yang LIU Yangying SUN Daodong PAN Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage Shipin gongye ke-ji duck fermented sausage starter safety nitrite biogenic amines |
| title | Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage |
| title_full | Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage |
| title_fullStr | Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage |
| title_full_unstemmed | Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage |
| title_short | Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage |
| title_sort | inhibition of starter culture on nitrite and biogenic amines in fermented duck sausage |
| topic | duck fermented sausage starter safety nitrite biogenic amines |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070213 |
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