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| Effects of Different Fermentation Methods on the Quality Deterioration and Safety of Fermented Horse Meat Sausage during Storage |
| ZHOU Jianzhong, GAO Lei, YAN Hongmeng, XU Yanglin, Yilixiati·AIRETI |
| School of Food Science and Pharmaceutical Sciences, Xinjiang Agricultural University, ürümqi 830052, China |
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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.
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2022, Vol. 36 
