Study On The Biologic Control Technology Of Biogenic Amines In Traditional Chinese Sausage

Biogenic amines are harmful to the health potentially, they exist in the fermented products widely. Traditional Chinese sausage is the sausage fermented naturally, In this study, the biogenic amines of traditional Chinese sausage is the main research object. Culture starter and plant extracts are added into them and investigating them on the control of the content of biogenic amines. After the ripening, the sausages are stored at room temperature 25℃and 4℃with package of vacuum package, tinfoil package and in air., and investigating the temperature and package style on the control of biogenicamines. In the last part,the microbe are detected by PCR-DGGE.1 The biologic control of biogenic amines during the ripening of traditional Chinese sausagethe changes of biogenic amines during ripening of traditional Chinese sausage which were added with culture starter and plant extracts were studied in this paper. Biogenic amines were determined by HPLC. The results showed that both culture starter and plant extracts have significant inhibition on the increasing of biogenic amines, and the inhibition of the culture starter was stronger than the plant extracts, the synergistic effect of culture starter and plant extracts on the inhibition of biogenic amines was the strongest, and the content of Histamine was zero at the end of ripening.2 The change of biogenic amines of traditional Chinese sausage with the storage of different package styles and temperaturesThe control on the biogenic amines of different samples was different with the storage of some temperature and package style. For the traditional Chinese sausage with culture starter, significant differences (p<0.05) were found in the levels of tryptamine, putrescine, cadaverine between the two different temperatures,and the content in room temperature are lower than the ones in 4℃; for the comparison, the concentration of tryptamine, phenylethylamine, putrescine, cadaverine, histamine and tyramine stored in 4℃are lower than the room temperature(p<0.05); low storage temperature has a dominant effect, resulting in low biogenic amine content and better quality of samples, the effect of vacuum-packaging was more obvious but only in samples kept at 4℃, the effect was less obvious kept at room temperature. Spermidine and spermine levels increased slightly and did not change much throught the storage period for all experimental conditions.3 Analysis of the microecology distribution of the traditional Chinese sausage during ripening and storage using PCR-DGGEIn this study, the flora changes of the traditional Chinese sausage during ripening and storage was detected by PCR-DGGE, which was used to isolate and analyse the wholesome and deleterious bacteria. The result was that:the culture starter has significant inhibition on the Staphylococcus saprophyticus, Lactococcus sp and Lactococcus garvieae, plant extracts has significant inhibition on Staphylococcus saprophyticus, Psychrobacter faecalis, Psychrobacter sanguinis and Pediococcus pentosaceu, starter and plant extracts have synergistic effect on the inhibition of Staphylococcus saprophyticu. Temperature is the significant factor on microecology distribution and the biogenic amines concentration in traditional Chinese sausage. Pediococcus acidilactic was the wholesome bacteria found only at 4℃but not at room temperature, which has significant influence on the microecology distribution. When the sausage stored at room temperature, the tinfoil packaging and in air has some inhibitioon on the starter,but this phenomenon was not found in the vacuum package;,which han significant inhibition on the pseudomesenteroides and some lactobacillus, It has significant inhibition on the biogenic-productive bacteria and the content of biogenic amines with the storage of 4℃and vacuum package...