EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE

• DOI: 10.14674/ijfs-1733
• Publication Date: 2020-05-11
• Authors: Sabrine El Adab; W. Ben Wadda; A. Tekiki; Olfa Ben Moussa; Mouna Boulares; Saloua Sadok; Mohamed Salah El-...
• Keywords: Starter; Lipid Oxidation; Lactobacillus sakei; Biogenic amine; Staphylococcus xylosus

The effect of mixed starter cultures on biogenic amine production was examined during the ripening process dry camel meat sausage. Changes in pH, moisture content, proteolysis, microbial counts and lipid oxidation were also studied. combination three amine-negative bacteria, resulted a drastic reduction production. highest total free amino acid concentration observed batches manufactured with cultures. bactericidal properties L. sakei improved hygienic quality sausages by decreasing number Enterobacteriaceae. Inoculation mixture strains, significantly delayed enhanced sensory characteristics.