Fermentation agent for low ergamine salami sausage and method of use thereof

Abstract

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu / g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a starter for salami sausage processing with low histamine content and a use method thereof. Background technique: [0002] Histamine is a kind of biogenic amine, which is widely found in fermented meat products, aquatic products and other foods. Relevant studies have shown that intake of low-level histamine has physiological functions such as promoting the release of epinephrine and norepinephrine, smooth muscle contraction, improving sensory nerve and motor nerve sensitivity, and controlling gastric acid secretion. If the intake is high, it will seriously affect the health of the eater. When the consumer takes 8-40mg of histamine orally, mild poisoning symptoms can be produced, more than 40mg can produce moderate poisoning symptoms, and more than 100mg can produce severe poisoning symptoms. For this reason, the US FDA requires that the histamine content of imported aquatic product...

AI Technical Summary

Problems solved by technology

Affected by the differences in processing technology, auxiliary ingredients, fermenting microorganisms and their effects on the content of histamine and product flavor quality of different types of fermented sausage products, domestic research results have been reported. In specific categories such as salami, histamine and other biological The extent of the role of amine control remains to be seen