Food and Fermentation Industries >

2020 , Vol. 46 >Issue 19: 48 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024375

Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages

  • PENG Rong ,
  • CAI Qiong ,
  • HE Zhifei ,
  • LI Hongjun
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China);
    2(College of Environment and Resource, Chongqing Technology and Business University, Chongqing 400067, China)

Received date: 2020-05-04

  Revised date: 2020-06-01

  Online published: 2020-11-02

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Abstract

The effects of Monascus sp. as the starter culture on the antioxidant activity and biogenic amine content of fermented rabbit sausage were studied. The results showed that Monascus sp. had significant effects on the antioxidant activity and biogenic amine content of fermented rabbit sausage. With the change of storage time, the study found that the DPPH radical scavenging rate, hydroxyl radical scavenging rate and superoxide anion scavenging rate of the Monascus sp. fermentation group were better than those of the natural fermentation group; the increase of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), and the decrease of pH were slower than those of the natural fermentation group; the contents of putrescine, cadamine and tyramine in the natural fermentation group exceeded the limit after 11 days of storage, reaching 130 mg/kg, while the contents of histamine exceeded the limit after 17 days of storage, reaching 144.04 mg/kg. Compared with the natural fermentation group, the content of biogenic amine in the Monascus sp. fermentation group attained the international standard during the same storage time.

Key words： antioxidant activity; biogenic amine; Monascus sp.; fermented rabbit sausages

Cite this article

PENG Rong , CAI Qiong , HE Zhifei , LI Hongjun . Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages[J]. Food and Fermentation Industries, 2020 , 46(19) : 48 -56 . DOI: 10.13995/j.cnki.11-1802/ts.024375

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