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

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI:10.1080/19476337.2022.2125586

Huan-Song Li, Lijun Chen, Jin Zhang, Ke Zhao, Honggang Tang, Lihong Chen

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引用次数: 0

Abstract

ABSTRACT In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-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 ε-PL treatment. The ε-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 ε-PL treatments could significantly reduce lipid oxidation during storage.

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nisin和ε-聚赖氨酸对中国干香肠微生物群落、生物胺形成和脂质氧化的影响

摘要:为了进一步了解nisin和ε-聚赖氨酸(ε-PL)在替代或减少干腌肉制品中亚硝酸盐含量方面的潜力，本研究评估了nisin和ε-PL对未包装中国干香肠储存过程中微生物群落、生物胺(BA)形成和脂质氧化的影响。结果显示，对照组中潜在有益菌(乳球菌、Pediococcus和葡萄球菌)的总比例为22.6% ~ 34.8%，nisin组为19.5% ~ 48.2%，ε-PL组为16.2% ~ 22.4%。10 d前ε-PL的总生物胺浓度显著降低。腐胺(67.1-275毫克/公斤)和酪胺(30.4-216毫克/公斤)是所有干香肠处理中的两种主要ba。葡萄球菌、变形球菌、肠球菌和克雷伯菌是与BAs积累有显著(P < 0.05)正相关的主要细菌属。除第10天外，nisin和ε-PL处理均能显著降低贮藏过程中脂质氧化。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.