Effects Of Combined Fermentation Agents On The Physicochemical Quality And Biogenic Amines

The fermented mutton sausage was made of sheep meat. And adding inoculated Lactobacillus sake and Staphylococcus xylosus as 1:2 that was called as mixed fermenting agent group.Not adding any fermentation agent was the control group. Adding on streptomycin antibiotics on the basis of the control group was called antibiotics group. At the same time using HPLC and GC instruments so on explored the effects of combined fermentation agents on physicochemical quality and biogenic amines in order to provide a theoretical basis for the research and development of new products, even screening fermentation agents.The breeding rate and acid producing ability of Lactobacillus sake and Staphylococcus as 1:2 compound group were faster than other group; And Lactobacillus and Staphylococcus were respectively added in 6% NaCl in the same culture, whose OD value were 1.65 and 1.53; Adding 100mg/kg sodium nitrite in the culture medium, OD values were still 2.22,2.24; Compared to the normal, their growth ability had not significant difference (p>0.05).These two strains of bacteria had the great ability of salt and nitrite resistance, and meet the requirements of the screening of the starter.At the end of fermentation, fermented sausage pH fell to the lowest; Mixed fermentation group was 4.30, significantly lower than the control group (4.51), antibiotics group (5.25) (p<0.05); Its Aw was decreased faster than the other two groups; the 3 Group color e value presented a downward trend after the first rise; the content of NaNO2 was far less than the national standard of 100mg/kg; And mixed fermentation agent group free amino acid content was 75.741% in 37th; And protein decomposition index PI was increasing, the same time fermentation agent group was higher than the other two groups (p<0.05). It is explained that the addition of starter could shorten the production cycle of dry fermented sausage, and it played a leading role in protein decomposition.Fermentation agent group phenylethylamine content increased slowly, cadaverine decreased rapidly, which were 0.27 and 0.1mg/kg respectively in 37th day.It was much lower than the control group 0.40,0.88mg/kg. The fermentation agents had strong inhibition on the most toxic histamine. In 9th day, fermentation agent group was 0.11 mg/kg, significantly lower than the control 1.02mg/kg (p<0.01), and the subsequent process was no detected. The fermentation agent had a strong inhibition to the formation of biogenic amines.In the whole, the saturated fatty acid (SFA) content change and unsaturated fatty acids (UFA) growth trend was on the contrary. In the fermented sausage making process UFA content increased significantly. In the end of mature, total fatty acid content of control group was higher than that of mixed fermenting agent group, that was higher that that of antibiotic group; For UFA, control group was higher than antibiotic group, and fermentation agent group was lower than antibiotic.