Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.

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  • Additional Information
    • Source:
      Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
    • Publication Information:
      Publication: Barking : Elsevier Applied Science Publishers
      Original Publication: Barking, Eng., Applied Science Publishers.
    • Subject Terms:
      Meat Products*/analysis ; Spices*/analysis; Biogenic Amines/*analysis ; Fermented Foods/*analysis; Biogenic Amines/metabolism ; Cassia/chemistry ; Chromatography, High Pressure Liquid ; Fermentation ; Foeniculum ; Gas Chromatography-Mass Spectrometry ; Histamine/metabolism ; Plant Extracts/analysis ; Plant Extracts/chemistry ; Red Meat/analysis ; Tandem Mass Spectrometry ; Volatile Organic Compounds/analysis
    • Abstract:
      A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry was developed to investigate the inhibitory effects of star anise, amomum tsao-ko, clove, cassia, fennel, bay leaf, and nutmeg on the accumulation of biogenic amines. Compared the data-dependent MS 2 fragmentation (dd-MS 2 ), variable data-independent acquisition (vDIA), and multiplex data-independent acquisition (mDIA), and the mDIA acquisition mode was selected for further analysis. The LODs and LOQs were 0.9-1.5 μg kg -1 and 2.9-5.0 μg kg -1 . The maximum inhibition of spice on tryptamine, putrescine, spermidine, 2-phenylethylamine, tyrosamine, and histamine were 21.8%, 19.3%, 27.5%, 24.6%, 18.7% and 24.4%, which revealed that the accumulation of BAs was significantly inhibited by spice extracts, while cassia and fennel extracts showed the best effect. Thus, the established method can provide a better reference for dry fermented mutton sausage quality, safety and trade analysis.
      Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2020 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Biogenic amine; Dry fermented mutton sausage; Spice extracts; UPLC-Q-Orbitrap
    • Accession Number:
      0 (Biogenic Amines)
      0 (Plant Extracts)
      0 (Volatile Organic Compounds)
      820484N8I3 (Histamine)
    • Publication Date:
      Date Created: 20200411 Date Completed: 20200810 Latest Revision: 20211204
    • Publication Date:
      20221213
    • Accession Number:
      10.1016/j.foodchem.2020.126723
    • Accession Number:
      32276143