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Food Chem

Title:		Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Author(s):		Jia W; Zhang R; Shi L; Zhang F; Chang J; Chu X;
Address:		"School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: foodjiawei@aliyun.com. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China. Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Thermo Fisher Scientific, 355 River Oaks Parkway, San Jose, CA, United States. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: xiaogangchu@aliyun.com"
Journal Title:		Food Chem
Year:		2020
Volume:		20200401
Issue:
Page Number:		126723 -
DOI:		10.1016/j.foodchem.2020.126723
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 mug kg(-1) and 2.9-5.0 mug 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"
Keywords:		"Biogenic Amines/*analysis/metabolism Cassia/chemistry Chromatography, High Pressure Liquid Fermentation Fermented Foods/*analysis Foeniculum Gas Chromatography-Mass Spectrometry Histamine/metabolism *Meat Products/analysis Plant Extracts/analysis/chemistr;"
Notes:		"MedlineJia, Wei Zhang, Rong Shi, Lin Zhang, Feng Chang, James Chu, Xiaogang eng England 2020/04/11 Food Chem. 2020 Aug 15; 321:126723. doi: 10.1016/j.foodchem.2020.126723. Epub 2020 Apr 1"