Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage

In this experiment,starter,shallot and cumin were added to fermented mutton sausage to determine the changes of flavor,The experiment was divided into control group,starter group,cumin+shallot group,cumin+shallot+starter group.biogenic amines and nitrosamines in different groups of fermented mutton sausage during processing.The effects of starter and spices on biogenic amines and nitrosamines in fermented mutton sausage were studied in order to provide important reference basis for the industrial production of mutton sausage.After the sausage was fermented,the number of lactic acid bacteria and staphylococci in the shallot+cumin+starter group after fermentation reached 7.9×108 CFU/g and 7.7×108 CFU/g,which were significantly higher than those in the control group(p<0.05).The addition of cumin+shallot+starter group can reduce the pH value of fermented sausage,with the value of 4.43 significantly lower than that of the control group(p<0.05),and the evalue of the starter group is 3.17,significantly higher than that of the control group(p<0.05).Moreover,Water activity was reduced in leaven group.Determination of nitrite,biogenic amine and nitrosamine in sausage showed that nitrite content in starter group was 7.56 mg/kg,while tryptamine,histamine and spermidine were not detected in starter group.The effect of the starter group on the reduction of NPIP and NPYR was obvious,which is significantly lower than control group(p<0.05),and the contents were 0.445 ug/kg and 0.636 ug/kg;respectively.The nitrite content of cumin+shallot+starter group was 5.66 mg/kg which is lower than control group(p<0.05),with histamine content of 3.289 mg/kg and tyramine content of 9.922 mg/kg.in addition,cumin+shallot+starter group had obvious effects on NDPA and NDBA,with the content of 0.078 ug/kg and 0.094 ug/kg.The results showed that the starter group and cumin+shallot+starter group could effectively reduce the contents of chromosamine,phenylethylamine,putrescine,cadaverine,histamine and tyramine in fermented sausage,and also reduce the contents of NPIP、NPYR、NDPA and NDB A.In the fermentation stage of sausage,26 volatile flavor substances were detected in the starter group,mainly nonanal,phenylacetaldehyde and ethylacetate,which were significantly higher than those in the control group(p<0.05),After ripening,the contents of alcohols,aldehydes and esters in each group increased.The starter group was detected 23 volatile flavors,mainly 2,3-butanediol,Pentanal and 3-hydroxy2-Butanone.Based on electronic nose and electronic tongue analysis,radar images can intuitively reflect flavor changes,and PCA can well distinguish flavor changes in sausage.