Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 83 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038938

Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage

  • ZHANG Yue ,
  • YANG Xinyue ,
  • HUANG Li ,
  • MA Shuaiyu ,
  • XU Chang ,
  • YANG Lamei ,
  • PEI Huijie ,
  • HE Wei ,
  • YANG Yong
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)

Received date: 2024-02-22

  Revised date: 2024-04-12

  Online published: 2025-04-14

Fold

Abstract

To explore the effect of lactic acid bacteria combination fermentation on the quality characteristics of Sichuan sausage processing, this study produced Sichuan sausage by single and compound fermentation (L57∶P25=1∶2, live bacteria ratio) of Lactobacillus plantarum and Pediococcus pentosaceus P25, which were screened from Sichuan sausage earlier.The sensory quality, microbial quantity, and physicochemical index of sausage were analyzed.Results showed that after inoculation with L57+P25, the sensory scores of Sichuan sausage were improved, the color and texture characteristics of sausage were improved, the pH value and water activity of sausage were decreased rapidly, the production of volatile nitrogen compounds was inhibited, and the degradation of protein was delayed.Compared with the CK group, the types of volatile substances in sausages inoculated with L57+P25 increased to 26, and the proportion of ester substances was 30.77%.The content of tyramine on the 14th day of processing was the lowest compared with the other three groups, and the content of tyramine on the 30th day was 30.06 mg/kg, which was significantly lower than that in the P25 and CK groups (P<0.05).The tyramine content was reduced by 46.86%.Results showed that the combined fermentation of lactic acid bacteria could improve the edible quality of Sichuan sausage and inhibit the formation of tyramine in Sichuan sausage.

Key words： Lactobacillus plantarum; Pediococcus pentosaceus; Sichuan sausage; tyramine

Cite this article

ZHANG Yue , YANG Xinyue , HUANG Li , MA Shuaiyu , XU Chang , YANG Lamei , PEI Huijie , HE Wei , YANG Yong . Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage[J]. Food and Fermentation Industries, 2025 , 51(6) : 83 -90 . DOI: 10.13995/j.cnki.11-1802/ts.038938

References

[1] 石如月, 刘洋, 孙杨赢, 等.发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用[J].食品工业科技, 2023, 44(10):116-122.
SHI R Y, LIU Y, SUN Y Y, et al.Inhibition of starter culture on nitrite and biogenic amines in fermented duck sausage [J].Science and Technology of Food Industry, 2023, 44(10):116-122.
[2] 王新惠, 潘攀, 孙劲松, 等.川味香肠发酵和成熟过程中食用安全性分析[J].中国调味品, 2019, 44 (2):14-17.
WANG X H, PAN P, SUN J S, et al.Analysis of food safety of Sichuan sausage during fermentation and ripening [J].China Condiment, 2019, 44(2):14-17.
[3] 张雅琳. 川味香肠发酵过程菌群结构变化与组胺生成相关性的研究[D].成都:成都大学, 2020.
ZHANG Y L.Study on the correlation between the change of bacterial community structure and histamine production in Sichuan sausage fermentation process [D].Chengdu:Chengdu University, 2020.
[4] FLORES M, PIORNOS J A.Fermented meat sausages and the challenge of their plant-based alternatives:A comparative review on aroma-related aspects[J].Meat Science, 2021, 182:108636.
[5] WANG J, HOU J N, ZHANG X, et al.Improving the flavor of fermented Sausage by increasing its bacterial quality via inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3[J].Foods, 2022, 11(5):736.
[6] GE Q F, PEI H J, LIU R, et al.Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage[J].LWT, 2019, 101:513-518.
[7] CHEN X, LI J P, ZHOU T, et al.Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage[J].Meat Science, 2016, 121:302-309.
[8] XIE C, WANG H H, NIE X K, et al.Reduction of biogenic amine concentration in fermented sausage by selected starter cultures[J].CyTA-Journal of Food, 2015, 13(4):491-497.
[9] DIAS I, LARANJO M, POTES M E, et al.Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages[J].International Journal of Environmental Research and Public Health, 2021, 18(13):7100.
[10] BA H V, SEO H W, SEONG P N, et al. Lactobacillus plantarum (KACC 92189) as a potential probiotic starter culture for quality improvement of fermented sausages[J].Korean Journal for Food Science of Animal Resources, 2018, 38(1):189-202.
[11] HUGAS M, MONFORT J M.Bacterial starter cultures for meat fermentation[J].Food Chemistry, 1997, 59(4):547-554.
[12] HU Y Y, LI Y J, LI X G, et al.Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage:Texture, color, and flavor profiles[J].LWT, 2022, 154:112723.
[13] 张楠. 川味香肠中组胺降解菌的筛选鉴定及其对组氨酸脱羧酶基因表达的影响[D].雅安:四川农业大学, 2018.
ZHANG N.Screening and identification of histamine-degrading bacteria from Sichuan sausage and its effect on histidine decarboxylase gene expression[D].Ya’an:Sichuan Agricultural University, 2018.
[14] 张培培. 不同氧化油脂对中式香肠中蛋白质氧化的影响[D].扬州:扬州大学, 2014.
ZHANG P P.Effects of different oxidized oils on protein oxidation in Chinese sausage [D].Yangzhou:Yangzhou University, 2014
[15] 罗玉龙, 赵丽华, 王柏辉, 等.苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学, 2017, 38(4):165-169.
LUO Y L, ZHAO L H, WANG B H, et al.Analysis of volatile components and fatty acid composition in muscles from different anatomical locations of Sunite sheep [J].Food Science, 2017, 38(4):165-169.
[16] 杨小莹, 肖珊, 庞煜, 等.不同发酵剂对发酵香肠品质的影响[J].食品与发酵工业, 2023, 49(18):242-249.
YANG X Y, XIAO S, PANG Y, et al.Different starters cultures on the quality of fermented sausage[J].Food and Fermentation Industries, 2023, 49(18):242-249.
[17] BA H V, SEO H W, KIM J H, et al.The effects of starters culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages[J].LWT, 2016, 74:191-198.
[18] 陈俊宏, 王洋, 李芹, 等.乳酸菌发酵工艺对肉糜理化性质及品质的影响[J].中国调味品, 2021, 46(6):5-10.
CHEN J H, WANG Y, LI Q, et al.Effect of lactic acid bacteria fermentation process on the physicochemical properties and quality of minced meat[J].China Condiment, 2021, 46(6):5-10.
[19] LORENZO J M, GOMEZ M, FONSECA S.Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage[J].Food Control, 2014, 46:382-389.
[20] ZHANG Y L, HU P, XIE Y Y, et al.Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat[J].Meat Science, 2020, 170:108240.
[21] ADAB S E, WADDA W B, TEKIKI A, et al.Effect of mixed starter cultures on biogenic amine formation during the ripening of Tunisian dry fermented camel meat sausage[J].Italian Journal of Food Science, 2020, 32(2):321-336.
[22] 吴双慧, 杨梓垚, 牛茵, 等.复配发酵剂对发酵香肠的品质及挥发性风味的影响[J].食品工业科技, 2024, 45(5):126-133.
WU S H, YANG Z Y, NIU Y, et al.Effects of mixed starter culture on quality and volatile flavor of fermented sausages[J].Science and Technology of Food Industry, 2024, 45(5):126-133.
[23] RUIZ-MOYANO S, MARTÍN A, BENITO M J, et al.Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages[J].Food Microbiology, 2011, 28(5):839-847.
[24] WANG D B, HU G H, WANG H T, et al.Effect of mixed starters on proteolysis and formation of biogenic amines in dry fermented mutton sausages[J].Foods, 2021, 10(12):2939.
[25] MEJRI L, ZIADI A, EL ADAB S, et al.Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat[J].Journal of Food Measurement and Characterization, 2017, 11(2):758-767.
[26] 慕婷婷, 吴建军, 荣良燕, 等.副干酪乳杆菌和木糖葡萄球菌对发酵香肠品质和风味的影响[J].食品与发酵工业, 2023, 49(15):129-135.
MU T T, WU J J, RONG LY, et al.Effects of Lactobacillus paracase and Staphylococcus xylose on the quality and flavor of fermented sausage [J].Food and Fermentation Industries, 2023, 49(15):129-135.
[27] LEE Y C, TSENG P H, HWANG C C, et al.Effect of vacuum packaging on histamine production in Japanese Spanish mackerel (Scomberomorus niphonius) stored at various temperatures[J].Journal of Food Protection, 2019, 82(11):1931-1937.
[28] 杨乐. 乳酸菌对发酵香肠中蛋白水解的作用机制研究[D].呼和浩特:内蒙古农业大学, 2023.
YANG L.Study on the mechanism of Lactic acid bacteria on proteolysis in fermented sausage[D].Hohhot:Inner Mongolia Agricultural University, 2023.
[29] 孙学颖, 辛晓琦, 刘建林, 等.不同配料及发酵剂对羊肉发酵香肠滋味及香气成分的影响[J].食品工业科技, 2020, 41(11):21-27;36.
SUN X Y, XIN X Q, LIU J L, et al.Effects of different ingredients and starter cultures on flavor and aroma components of fermented mutton sausage [J].Science and Technology of Food Industry, 2020, 41(11):21-27;36.
[30] 刘英丽, 杨梓妍, 万真, 等.发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展 [J].食品科学, 2021, 42 (11):284-296.
LIU Y L, YANG Z Y, WAN Z, et al.Progress in understanding the effect and mechanism of starter cultures on the formation of volatile flavor compounds in fermented sausage [J].Food Science, 2021, 42(11):284-296.
[31] STAHNKE L H.Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels-Part Ⅱ.volatile components[J].Meat Science, 1995, 41(2):193-209.
[32] SCHIRONE M, ESPOSITO L, D’ONOFRIO F, et al.Biogenic amines in meat and meat products:A review of the science and future perspectives[J].Foods, 2022, 11(6):788.
[33] SUN L N, GUO W R, ZHAI Y J, et al.Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia[J].LWT, 2023, 176:114533.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.