The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

The biogenic amines (BAs), water activity, pH, thiobarbituric acid-reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x-6 Lactobacillus plantarum, x3-3b L. plantarum, 30x-11 Staphylococcus pentosans, and 37x-8 S. pentosans), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x-6, x3-3b, and 37x-8 was obviously decreased at 4°C storage. The storage temperature has a significant effect on BA content (p < .05) for TYM and other BAs tested. Finally, x3-3b, 37x-6, and 37x-8 should be used to produce fermented sausages on the basis of the concentration of BAs.