The Study On The Safety And Control Technique Of Histamine Content Of The Dry Fermented Sausage

Histamine is a kind of harmful element which possibly existes in fermented sausage, and it is also an important factor affecting the safety of fermented sausage. The histamine content in seven fermented sausage sold in market have been determined . The effects of single starter culture L.plantarum,P.pentosaceus and mixed starter culture (P.pentosaceus and S.xylosus) on the histamine content during the processing of fermented sausage are mainly studied in this paper.The results show that the histamine content in these samples approaches to or exceeds the limit of food safety (100mg/kg) and (500mg/kg) that was advised by China and Europe and US. Histamine is formed mainly in 7 days when fermentation begins, and the histamine content reaches maximal value (138.43mg/kg ) at seventh day , and then ,it decreases a little .P.pentosaceus can reduce histamine to a lower content than L.plantarum .The starter culture compounding P.pentosaceus with S.xylosus have showed stronger function in histamine reduction than the P.pentosaceus starter. The histamine content of compounding starter culture treating fermented sausage is 14.55% less than the single starter culture, and is 32.20% less than the control batch. S.xylosus can help P.pentosaceus to reduce the histamine content, which is significance.Effect of physic-chemical factors, such as salt concentration, glucose concentration,nitrite etc. to the content of histamine during the processing of dry fermented sausage are studied. Significant physic-chemical factors are assured and scientific mathematical models are founded. Conditions of the best technology of dry fermented sausage products—Manx wudl are salt3.0%, sugar 1.5%,nitrite 0.015%. It gives some information to control fermentation, decreases the content of histamine , optimizes texture of fermented dry sausage , and ensure safety of fermented sausage products.In the paper ,the changes of pH, moisture content, Aw and microorganism are studied during the processing of dry fermented sausage. Results show that the pH, Aw, moisture content drop more rapidly in the group added starter culture with higher proteolysis, and more welcome flavor links with this group in comparison with the control group. Furthermore, the growth of house flora is significantly prohibited in the experiment group. The results indicate that the pH, Aw, moisture content are affected by the starter culture during the processing of dry fermented sausage.