Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures

The effects of three group mixed starter cultures (group one: Lactobacillus plantarum-15, Staphylococcus xylosus-12 and Pediococcus pentosaceus-ATCC33316, group two: L. plantarum-15, S. xylosus-12 and Lactobacillus casei subsp. casei-1.001, and group three: S. xylosus-12, L. casei subsp. casei-1.001 and P. pentosaceus-ATCC33316) and a batch without starter as control, on biogenic amine formation during the manufacture of silver carp sausage were investigated. Determination of seven different biogenic amines was carried out by reverse-phase high performance liquid chromatography (RP-HPLC) with fluorometric detection. Quality parameters of silver carp sausage, namely pH, water activity, microbial counts, α-amino nitrogen and total volatile base nitrogen, were determined. In addition to these, amino acid contents were analyzed to note changes of amino acids in silver carp sausages. Mixed starter cultures decreased the pH quickly, inhibited the growth of contaminant microorganisms present in the raw materials, and suppressed the accumulation of histamine, cadaverine, putrescine, tryptamine and tyramine. In order to prevent biogenic amine formation, mixed starter cultures with negative-decarboxylate activity should be inoculated into the manufactured food products.