Method for reducing tyramine accumulation in Harbin air-dried sausages by using composite leavening agent

Abstract

The invention discloses a method for reducing tyramine accumulation in Harbin air-dried sausages by using a composite leavening agent. The method is characterized in that pig hind leg meat is used as a raw material, and the Harbin air-dried sausages are prepared by pretreatment of the raw material meat, blending and pickling, culture of leavening agent strains, inoculation of the leavening agent, sausage filling, air drying and fermentation. Aiming at the problems that the quality of the air-dried sausage produced by natural fermentation is not easy to control, the tyramine content in the product has health hazards and the like, lactobacillus sake and staphylococcus epidermidis are used for carrying out compound fermentation on the air-dried sausage, natural fermentation is replaced by inoculation in the same proportion, and the inoculation amount of each kind is 107 CFU/g. In combination with the processing technology of the Harbin air-dried sausages, the effectiveness of the compound leavening agent in controlling the tyramine content of the product is explored by exploring the influence of inoculation of different leavening agents on the indexes such as the pH value, the water activity, the lactic acid bacteria number, the staphylococcus number, the alpha-amino sweat amount, the protein degradation situation and the tyramine content in the fermentation period of the air-dried sausages. The method reduces 55% tyramine accumulation in traditional air-dried sausage products, promotes degradation of proteins in the products and stabilization of effective microbial communities, improves product stability and finished product safety during fermentation of the Harbin air-dried sausages, and has important application value.

Description

technical field [0001] The invention relates to a method for reducing tyramine accumulation in Harbin air-dried sausage by using a compound starter, and belongs to the technical field of food. Background technique [0002] Harbin air-dried sausage is a unique fermented meat product in Northeast my country. It is loved by consumers because of its chewy texture and unique flavor. During the fermentation process, the tyrosine produced by protein degradation can be utilized by microorganisms with tyrosine decarboxylase activity to form tyramine through decarboxylation, so a large amount of tyramine is easily produced and accumulated during the fermentation process of air-dried sausage. Tyramine is considered to be one of several biogenic amines that are harmful to human health. A large amount of tyramine intake can cause adverse reactions such as increased blood pressure, migraine, and gastrointestinal diseases. Although a small amount of tyramine intake can be decomposed by th...

AI Technical Summary

Problems solved by technology

For example, adding spices and their extracts can inhibit the growth and reproduction of tyramine-producing microorganisms, thereby safely and effectively reducing the tyramine content in the product, but these additives will cover up or reduce the typical flavor of Harbin air-dried sausage due to their own special smell

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