Histamine And Other Ingredients As Well As The Impact On Safety In Fermented Meat Produtcs

With the rapid changes in consumer’s lifestyle, urbanization, industrialization and globalization of food production, fermented meat filed is changing radically, especially its unique flavor and convenience, while its security requirement is also increasing. Nitrite, formaldehyde and acid value is an important indicator of the safety of traditional meat products, in recent years, the gradual deepening research on the field of microbial, histamine as the stronger toxic biogenic amines also received extensive attention. This paper based on the analysis of fermentation meat processing, product characteristics and safety, histamine detection methods, the impact factors of the formation of histamine in fermented meat were studied, and discussed possible ways to prevent the formation of histamine to enhance the quality of products through microbial fermentation, histamine, formaldehyde, acid value, nitrite content determination in fermented meat industrialized were analyzed, as well as to explore the likely impact on these ingredients on product quality and safety of.By studying national standard method, national standard improvement method, and liquid chromatography(LC) of histamine comparatively, results showed that the standard curve of the three methods in the range of 0 ~ 20 μg / mL are showing good linear relationship, correlation coefficient are above 0.99, but LC is more sensitive. LC has the highest precision, and relative standard deviation(RSD) belows 1%, while the precision of national standard method is the worst, RSD closes to 5%. Adding standard recovery of LC and national standards improvement method with high degree of accuracy were higher than 90%, better than the national standard method. Determination of histamine content with the national standard method that has the worst precision, poor reproducibility, fluctuations, and is not suitable for the detection of histamine National standard method improved shows a better precision and accuracy, and short time-consuming, established a simple, rapid, accurate, and economical determination of histamine approach in fermented meat.Through investigation and analysis of the factors affecting the formation of histamine, such as existence of L- histidine, histamine forming microorganisms, amine oxidase and storage temperature, that can cause histamine production and accumulation in fermented sausages The results shown that the presence of histidine, with the presence of a positive strains decarboxylase activity and a positive amine oxidase activity strains, as well as storage temperatures play a significant role in the accumulation of histamine. The key to preventing histamine accumulation is to reduce the number of harmful microbes and bacteria with histamine formation ability to control proteolysis and decarboxylation activity. Therefore choosing a good hygiene quality of raw materials and inoculating starter cultures with negative decarboxylase activity in reducing histamine production is an effective way. In addition, the use of subsidiary fermenting agent with obvious amine oxidase activity to degrade histamine, fermented sausage stored immediately at low temperatures after maturation can reduce the histamine accumulation.By adding complex microbial agents(Pediococcus pentosaceus, Lactobacillus sakei, Staphylococcus xylosus)isolated from traditional fermented sausages to produce fermented sausages. Study assessed the leaven of histamine accumulation, nitrite consumption, lipid oxidation, and including some quality parameters, such as microbiological quality, pH, water activity, volatile basic nitrogen, color and texture. In the late mature, histamine levels in fermented sausages inoculated starter cultures reached 0.32 mg / kg, 8.85 mg / kg of control group. Nitrite residue levels in fermentation group reduced rapidly from 150 mg / kg to 4.32 mg / kg, while the nitrite residues of natural group began to decrease slowly in the late mature. TBARS value of natural group reaches 13.92 mgMDA / kg in the end of maturity, the fermentation group’s was significantly lower(p <0.05), only is 2.64 mgMDA / kg of the mature stage. The results show that adding fermentation agent can reduce histamine levels, the amount of residual nitrite and oxidative stability.Histamine, formaldehyde, acid value and nitrite and other indicators of the industrialization of traditional fermented meat products(Sichuan sausage and bacon) were measured, the results showed that 13.3% of samples’ histamine content exceeds the FDA required standards; nitrite in 15 samples were detected, but the residual volume is far below the national standard criteria; 100% of the samples’ formaldehyde test was positive, its content is between 4.89 ~ 35.93 mg / kg; 73.3% of the samples’ acid value exceeds health standards. Samples are produced in the Sichuan famous meat firm, quality is overall safety, but there are still presence of histamine, formaldehyde and other hazardous substances, and the phenomena of acid value excessived, which requires further prevention study.