Engineering

Neuroscience

Biology

Tryptamine

Cadaverine

Spice

Sensory system

Putrescine

Biochemistry

Food science

Enzyme

Chemistry

Electrical engineering

Food Control

This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry sausage were evaluated. The results revealed that the accumulation of BAs (cadaverine, putrescine, tyrosamine, 2-phenylethylamine, histamine, and tryptamine) in sausage was significantly inhibited by spice extracts, and cinnamon extract had the best effect. The pH value, water activity, and total volatile basic nitrogen were decreased (P < 0.05) and the lipid oxidation was inhibited by spice extracts (especially anise) in dry sausage. The samples with spice extracts had significantly lower total aerobic bacterial counts (P < 0.05). Additionally, the spice extracts inhibited the growth of enterobacteriaceae and improved the sensory quality of dry sausage. The results of principal component analysis proved that enterobacteriaceae were responsible for the accumulation of BAs. There was a close positive correlation between the total aerobic bacteria/enterobacteriaceae and BA concentrations. The results revealed that the addition of spice extracts (especially cinnamon) is an advisable method in inhibiting the BA formation, and it can also improve the quality of dry sausage.

Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage