Study On Biogenic Amines Contents And The Effect Of Hametz In Xinjiang Smoked Horsemeat Sausages

Biogenic amines are organic bases derived from amino acids via the activity of amino aciddecarboxylases. They are generally classifed according to their chemical structures into threecategories: aromatic amines, aliphatic amines, and heterocylic amines. Biogenic aminesare mainlyproduced by the action of microbial decarboxylases on amino acids. The study the species andcontent of biogenic amines in Xinjiang smoked horsemeat sausage. Using PCR-DGGEinvestigated microecology distribution of Xinjiang smoked horsemeat sausage. Finally, applyingLactobacillus sakei: Staphylococcus xylosus, biogenic amines-productive bacteria from Xinjiangsmoked horsemeat sausage and Lactobacillus sakei: Staphylococcus xylosus+biogenicamines-productive bacteria as starter, smoked horsemeat sausage were produced respectively, andthe inhibition of them on endogenous bacteria and biogenic amines was studied. The detailedcontents and results are shown as follows:1An investigation on biogenic amines contents in Xinjiang smoked horse intestinesIn this study, a high-performance liquid chromatographic (HPLC) derivatized with dns-clchloride method was developed for the determination of eight biogenic amines in smoked horseintestines from Xinjiang different countries. In order to clear the charateristic of biogenic aminesand found the relation among biogenic amines, physicochemical properties and microbialdistribution, the concentration of biogenic amines, NaCl, and NaNO2, pH, free amino acid, watercontent, Enterobacteria, Pseudomonas, Lactic acid bacteria, Micrococcus/Staphycococcus wereinvestigated.The result shows, The result showed that BAs content was higher than FDA standard in about4.6%of the samples. In the other hand, histamine content was higer than FDA standard (histaminecontent≤50mg/kg) in about9.09%of the samples and tyramine content was higher than FDAstandard (tyramine content≤100mg/kg) in about11.09%of the samples found in this research. Noobvious relationship was found between physicochemical index with the contents of biogenicamine, only high correlation coefficients were found between the NaCl contents and total biogenicamines (P<0.01).2Study on microecology distribution of Xinjiang smoked horsemeat with PCR-DGGEIn this study, the samples from different areas, study on original microecology distribution ofXinjiang smoked horsemeat sausage during ripening and storage with PCR-DGGE.The result shows, different samples appear different microecology distribution. In Changji,Staphylococcus saprophyticus, Staphylococcus carnosus and Lactobacillus sakei subsp are themain microorganisms. In Urumqi, Shi Hezi and Yili, Clostridum perfringens andEnterbacteriaceae bacteria are the main microorganisms.3Study on effect of starter on microecology distribution and biogenic amines in smokedhorsemeat sausageFour types of somked horsemeat sausages differing in complex starter(Lactobacillus sakei:Staphylococcus xylosus=1:1) was group B; addition biogenic amines-productive bacteria was group C; addition complex starter+biogenic amines-productive bacteria was group D producedwith raw meat. Biogenic amines were determined by HPLC and microecology distribution wasstudied by conventional culturation combination with PCR-DGGE.The result shows that the inhibition of eight biogenic amines was different with differentstarter culture during the fermentation and ripening. Cadaverine, histamine and tyramine wasinhibited by complex starter and biogenic amines-productive bacteria. Tryptamine, cadaverine,histamine, and spermine were inhibited by Complex starter+biogenic amines-productive bacteria.Complex starter have significant inhibition on Serratia sp, and Lactobacillus sakei subsp infermentation process has always been there.