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Effects of nisin and epsilon-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages

文献类型： 外文期刊

作者： Li, Huanhuan 1 ; Chen, Lijun 2 ; Zhang, Jin 1 ; Zhao, Ke 1 ; Tang, Honggang 1 ; Chen, Lihong 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, 298 Deshengzhonglu, Hangzhou 310021, Peoples R China

2.Hunan Univ Sci & Engn, Coll Chem & Biol Engn, Yongzhou, Peoples R China

关键词： Dry-cured sausages; microbial profile; biogenic amines; lipid oxidation

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.478； 五年影响因子：2.905 ）

ISSN： 1947-6337

年卷期： 2022 年 20 卷 1 期

页码：

收录情况： SCI

摘要： In order to provide a basis for understand the potential of nisin and epsilon-polylysine (epsilon-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and epsilon-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% -22.4% in the epsilon-PL treatment. The epsilon-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1-275 mg/kg) and tyramine (30.4-216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and epsilon-PL treatments could significantly reduce lipid oxidation during storage.

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