Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

doi:10.3969/j.issn.1004-1524.20221818

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (12): 2944-2953.DOI: 10.3969/j.issn.1004-1524.20221818

• Food Science • Previous Articles Next Articles

Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

ZHAO Saisai¹(), NING Xibin¹^,²^,³^,^*()

1. College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
3. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China

Received:2022-12-20 Online:2023-12-25 Published:2023-12-27

Abstract

Abstract:

Staphylococcus simulans ZSJ6 and celery powder was inoculated as a natural source of nitrite instead of artificially added nitrite. The S. simulans ZSJ6 and celery powder inoculated with fermented sausage were used as the experimental group, and the fermented sausage with 150 mg·kg^-1 sodium nitrite and without sodium nitrite were used as the control group, respectively. The pH value, water activity (Aw), color parameter, thiobarbituric acid, total bacterial count, nitrite and biogenic amine content in fermented sausage were determined to explore the effects of S. simulans ZSJ6 on the quality and safety of fermented sausage. The results showed that the fermentor group inoculated with S. simulans ZSJ6 was able to significantly reduce the pH value in fermented sausage (P<0.05), which also led to a significantly faster reduction of Aw in fermented sausages (P<0.05), improved the color of fermented sausage, and inhibited the increase of thiobarbituric acid value and coliform bacteria. The nitrite content in the fermentor group was 7.35 mg·kg^-1, which was obviously lower than that of 25.57 mg·kg^-1 in the positive control group (P<0.05), and it also inhibited the accumulation of biogenic amine content. Therefore, S. simulans ZSJ6 and celery powder can be used as natural nitrite sources to reduce the nitrite content of meat products and control the accumulation of harmful biogenic amines. It can greatly improve the safety of fermented sausage.

Key words: Staphylococcus simulans, natural starter, fermented sausage, nitrite, biogenic amine

CLC Number:

TS251.65

ZHAO Saisai, NING Xibin. Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2944-2953.

Figures/Tables 10

Fig.1 Effect of different treatments on pH value of fermented sausage * indicates the significant difference (P<0.05) compared with CK. The same as below.

Fig.2 Effects of different treatments on Aw of fermented sausage

Fig.3 Effect of different treatments on L* value of fermented sausage

Fig.4 Effect of different treatments on a*/b* value of fermented sausage

Fig.5 Effect of different treatments on TBARS value in fermented sausage The bars with different lowercase letters indicate significant differences among groups at the same fermentation stage (P<0.05), and the different capital letters indicate significant differences in the same group at different fermentation stages (P<0.05). The same as below.

Fig.6 Change of total bacterial count in fermented sausage with different treatments

Fig.7 Changes in the number of Staphylococci in fermented sausage with different treatments

Fig.8 Changes in the number of coliform group in fermented sausage with different treatments

Fig.9 Changes of nitrite content in fermented sausage with different treatments

Fig.10 Changes of biogenic amine content in fermented sausage with different treatments

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Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

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