Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures

Authors

  • Xuefeng Zeng,

    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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  • Wenshui Xia,

    Corresponding author
    • State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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  • Fang Yang,

    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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  • Qixing Jiang

    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Correspondent: Fax: +86 510 85919121; e-mail: xiaws@jiangnan.edu.cn

Summary

In this study, two groups of mixed starter cultures (S1, S2), which were isolated from Suan yu, were inoculated for this experimental product, and a batch without starters was used as the control. The effect of the mixed starter cultures on the suppression of biogenic amine (BA) produced during the ripening of Suan yu was investigated. Changes in BA, pH, total volatile base nitrogen (TVB-N), microbial counts and free amino acids (FAA) contents were detected during ripening. The results show that the mixed starter cultures rapidly decreased pH, inhibited the growth of contaminant microorganisms emerged in the sample and drastically reduced the accumulations of tyramine, putrescine and cadaverine. However, histamine and spermine were not produced in any batch. Besides, pH, FAA and BA production were not directly correlated. The study suggests that inoculation with S1 and S2 inhibited BA, thereby improving the product safety.

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