Effect Of Degrading Biogenic Amine Lactobacillus On The Quality And Biogenic Amine Of Fermented Lamb Jerky

In this experiment,fermented lamb jerky was made by adding lactic acid bacteria with functional properties of biogenic amine degradation as starters.The experiment was set up as control group(natural fermentation),biogenic amine positive control PL-4 group(producing putrescine,cadaverine,histamine and tyramine),BL4-8 group(degrading putrescine,cadaverine,histamine and tyramine),CL4-3 group(degrading putrescine and tyramine)and X3-2B group(degrading histamine and tyramine).The effects of starters on the change patterns of physicochemical quality,flavor and biogenic amines during the processing of fermented lamb jerky were investigated in depth by high performance liquid chromatography and gas chromatography mass spectrometry combined with electronic nose,in order to provide theoretical basis for quality improvement and safety regulation of fermented products.The results of the study are as follows:The pH of the BL4-8 group after fermentation was 4.75 significantly lower than that of the other groups(P<0.05).Nonanal(1.358 ?g/g),benzaldehyde(6.045 ?g/g),3-hydroxy-2-butanone(12.544 ?g/g),2,3-butanediol(3.565 ?g/g),?-terpineol(1.953 ?g/g)and methyl caproate(7.236 ?g/g)were detected higher than other groups after high temperature roasting.phenylethylamine(33.646 mg/kg),putrescine(1.118 mg/kg),cadaverine,histamine(4.796 mg/kg)and tyramine(4.089 mg/kg)were significantly lower than those of the control and positive control groups(P<0.05).The hardness(1041.18)and chewiness(349.46)of CL4-3 group were significantly lower than other groups after high temperature roasting(P<0.05),and the detected octanal(2.218 ?g/g),2,3-octanedione(22.144?g/g),methyl butyrate(5.223 ?g/g),methyl octanoate(4.269 ?g/g),1-stigmasterene(1.236 ?g/g)were higher than the other groups;the contents of phenylethylamine(25.620 mg/kg),putrescine(1.459 mg/kg),histamine(3.792 mg/kg)and tyramine(4.793 mg/kg)were significantly lower than those of the control and positive control groups(P<0.05).The water activity(0.547),moisture content(22.6%),and e value(1.51)of the X3-2B group were significantly lower than those of the other groups after high-temperature roasting(P<0.05);nitrite residue(0.41 mg/kg)and TBA value(0.272 mg/100g)were significantly lower than those of the other groups(P<0.05);and the detected acetic acid(4.236 ?g/g)was higher than that of the other groups.The contents of phenethylamine(33.497 mg/kg),putrescine(1.034 mg/kg),histamine(4.379 mg/kg)and tyramine(5.734mg/kg)were significantly lower than those of the control group and positive control group(P<0.05).From the above,it is clear that the addition of starters BL4-8,CL4-3 and X3-2B improved the physicochemical quality of fermented lamb jerky,increased the flavor variety and content of the product,and reduced the biogenic amine content.