Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

摘要

This study evaluated the effects of starter cultures (Lactobacillus sakei andStaphylococcus xylosus) on lipid oxidation and accumulation of biogenic amines (BAs)in Chinese smoked horsemeat sausage. Physicochemical parameters, microorganisms,and sensory properties were assessed in smoked horsemeat sausage. Traditional microbiologicaldetection and polymerase chain reaction-denaturing gradient gel electrophoresisanalysis showed that the starter cultures inhibited the growth of pathogenicbacteria in smoked horsemeat sausage during ripening. In addition, the starter culturesnot only significantly reduced lipid oxidation, but also inhibited the accumulation ofBAs (cadaverine, tyramine, putrescine, 2-phenylethylamine, histamine, and tryptamine)in smoked horsemeat sausage. Sensory evaluation results showed that the starter culturessignificantly improved the color, taste, odor, and overall acceptability scores ofthe smoked horsemeat sausage. Overall, the starter cultures were suitable for productionof smoked horsemeat sausage with good organoleptic qualities.Practical applicationsIn China, smoked horsemeat sausage is one of the most popular traditional fermentedsausage with a long history, but it is difficult to control quality during product fermentation.However, to the best of our knowledge, few studies exist on the effect ofmixed starter cultures on smoked horsemeat sausage. This study strongly evidencedthat the mixed starter cultures (Lactobacillus sakei and Staphylococcus xylosus) cansignificantly inhibit lipid oxidation and the accumulation of BAs in smoked horsemeatsausage, thereby improving product quality.