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Changes of biogenic amines in C hinese low‐salt fermented fish pieces ( S uan yu) inoculated with mixed starter cultures
Author(s) -
Zeng Xuefeng,
Xia Wenshui,
Yang Fang,
Jiang Qixing
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12010
Subject(s) - starter , cadaverine , putrescine , chemistry , food science , ripening , fermentation , tyramine , spermine , spermidine , inoculation , biogenic amine , biochemistry , biology , horticulture , enzyme , receptor , neurotransmitter
Summary In this study, two groups of mixed starter cultures ( S 1, S 2), which were isolated from S uan yu, were inoculated for this experimental product, and a batch without starters was used as the control. The effect of the mixed starter cultures on the suppression of biogenic amine ( BA ) produced during the ripening of S uan yu was investigated. Changes in BA , p H , total volatile base nitrogen ( TVB‐N ), microbial counts and free amino acids ( FAA ) contents were detected during ripening. The results show that the mixed starter cultures rapidly decreased p H , inhibited the growth of contaminant microorganisms emerged in the sample and drastically reduced the accumulations of tyramine, putrescine and cadaverine. However, histamine and spermine were not produced in any batch. Besides, p H , FAA and BA production were not directly correlated. The study suggests that inoculation with S 1 and S 2 inhibited BA , thereby improving the product safety.