Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages

The quality and biogenic amines content of fermented mutton sausages by adding the Lactobacillus plantarum(37X-6,X3-3b)and pentoseococcus(37X-8,30X-11)were determined under different temperature storage in order to provide important reference basis for the industrial production of mutton sausage.The results are as follows:During storage,the p H of the experimental group was significantly lower than that of the control group(p<0.05),the a* value of each experimental group was always higher than the control group and the change of L* and b* was not obvious.when stored at low temperature for 63 days,the TBARS value of the 30X-11 group was 0.108 mg/100 g,which was significantly lower than that of control group(0.239 mg/100 g)(p<0.05).At the 20? for 42 days,the nitrite in X3-3b group was 2.59 mg/kg,and significantly lower than that of other groups(p<0.05).The Aw was no significant change in different groups(p>0.05).The content of tryptamine,phenylethylamine,cadaverine,putrescine,histamine,and tyramine in the X3-3b group were significantly lower than that of other experimental groups(p<0.05).At 20? storage,the tyramine and histamine in X3-3b group were 64.74 mg/kg,29.37 mg/kg,respectively,was lower than that of the control group(229.88 mg/kg,31.92 mg/kg)(p<0.05);At the 0-4? storage,the content of amines,phenylethylamine,and cadaverine were not detected.At the 84 th day,the tyramine content was 12.19 mg/kg.significantly lower than 30X-11 positive control group(p<0.05),but histamine content was not detected,so X3-3b strain can effectively reduce the biogenicamine content.In the 37X-6 group,the tyramine content was 10.9mg/kg and the histamine content was 1.26mg/kg during 0-4? storage was significantly lower than that of the control group and 30X-11 group,so the 37X-6 strain can reduce tyramine and histamine content.The content of tyramine and histamine was not detected in the 37X-8 group at 20? storage,so 37X-8 strain can inhibit the production of phenylethylamine.