Ferulic acid reduced histamine levels in the smoked horsemeat sausage

文献类型： 外文期刊

第一作者： Zhao, Lili

作者： Zhao, Lili;Xue, Linlin;Li, Binbin;Wang, Qingling;Li, Baokun;Lu, Shiling;Fan, Qinglu

作者机构：

关键词： Ferulic acid; histamine; histamine-producing bacteria; PCR-DGGE

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 10 期

页码：

收录情况： SCI

摘要： This study assessed the effect of ferulic acid on the accumulation of histamine in traditional Xinjiang smoked horsemeat sausage. The dynamics of histamine-producing microorganisms were monitored by PCR-denaturing gradient gel electrophoresis (DGGE) with specific primer pairs, and histidine and histamine levels were measured by high-performance liquid chromatography (HPLC). Relative parameters including microbiological growth, pH and moisture content were also evaluated. PCR-DGGE provided a rapid and convenient method for detecting and identifying histamine-producing bacteria. The results showed that ferulic acid reduced the histamine concentration and inhibited the growth of histamine-producing bacteria during fermentation and ripening. Additionally, the inhibitory effect of ferulic acid was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages.

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