Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Abstract

This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky

“…This phenomenon can be attributed to the elevated roasting temperature, which led to an increase in both the b* and L* values, resulting in an overall decline in the E* value. These results are consistent with the findings of Sun et al [3], highlighting the ability of x3-2b bacterial powder prepared using composite protective agents to effectively enhance the color of fermented lamb jerky.…”

“…The fermented lamb jerky particles were evenly spread on the bottom of a measurement dish, and the a w value was measured using an automatic water activity meter (WA-160A, Decagon, Pullman, WA, USA). A TPC automatic colorimeter (Olympus Optics, Beijing, China) was used to measure the differences in color from the reference E* values for analysis and evaluation, calculated by the formula: E* = a*/L* + a*/b* [3].…”

“…The parameters of the texture analyzer were set as follows: pre test speed: 2.0 mm/s; test speed: 1.0 mm/s; return speed: 2.0 mm/s; number of cycles: 2; and time interval between two presses: 5.0 s. Each test was repeated 3 times. The determination of the thiobarbiturate acid (TBARS) followed the method of Sun et al [3], with slight modifications. Approximately 4.0 g of fermented meat jerky was mixed with 20 mL of 75% trichloroacetic acid (containing 0.1% EDTA) and shaken for 30 min.…”

“…It has many advantages, such as high nutritional value, an attractive color, and a prolonged shelf life. However, the traditional processing of fermented meat jerky is hindered by uncontrollable natural factors such as wind speed, temperature, and humidity, resulting in quality issues such as poor texture and color [1][2][3]. Additionally, it is prone to the formation of high concentrations of harmful substances, such as biogenic amines (BAs) [4].…”

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products

“…A study based on 16S rRNA gene amplicon sequencing found that the microbial composition of pork may be similar at different storage temperatures, broadening the knowledge of microbial changes that may occur during the storage, transportation or retail of pork [5]. Qiu et al [6] explored changes in the bacterial community during the storage of ready-to-eat chicken meat and found that pathogenic bacteria and/or spoilage bacteria directly interact, and, during storage at 4 and 22 • C, Enterobacter was dominant in microbial interactions, whereas Pseudomonas was dominant so at 22 • C. Researchers have been actively working to slow down the spoilage process of food from various aspects, such as the use of atmosphere packaging [7], the use of vacuum packaging [8], the addition of preservatives [9,10] and the addition of starter cultures [11]. However, these external treatments to slow down spoilage may lead to the simultaneous destruction of food quality characteristics and flavor, which can negatively affect consumer acceptability.…”