Abstract：In order to effectively ensure the quality and safety of fermented horse sausage during storage, fermented horse meat sausage with a mixed culture of Debaryomyces hansenii 1808, Staphylococcus xylose 21445 and Lactobacillus plantarum E11 (FP) or Lactobacillus plantarum E11 (DZ), and naturally fermented one (ZR) were investigated for changes in biogenic amine composition during storage, and the effect of fermentation methods on the pH, water activity (aw), color difference, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total viable count (TVC) of fermented meat product. The results showed that compared with natural fermentation and the single strain culture, the mixed strain culture could effectively slow down the increase in TVB-N content, TBARs value and pH during fermentation, and inhibit the growth of harmful bacteria in the later stage of storage, preventing premature spoilage and deterioration of the product. In addition, the mixed strain culture significantly reduced the water loss of fermented horse meat sausage during storage (P < 0.05), maintained the color, and inhibit the accumulation of biogenic amines (cadaverine, putrescine, tyramine, and histamine). In conclusion, the mixed strain starter can significantly inhibit the deterioration of product quality and excessive accumulation of undesirable biogenic amines.
周建中，高 蕾，严宏孟，徐杨林，伊力夏提·艾热提. 不同发酵方式对发酵马肉肠贮藏期品质劣变及食用安全性的影响[J]. 肉类研究, 2022, 36(10): 29-34.
ZHOU Jianzhong, GAO Lei, YAN Hongmeng, XU Yanglin, Yilixiati·AIRETI. Effects of Different Fermentation Methods on the Quality Deterioration and Safety of Fermented Horse Meat Sausage during Storage. Meat Research, 2022, 36(10): 29-34.
2022, Vol. 36 
