Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages.

ABSTRACT: This study aimed to investigate the influence of lipid oxidation intensity on histamine accumulation in fermented sausages and to identify specific lipid oxidation products potentially responsible for promoting histamine formation. Pork backfat was subjected to controlled oxidation at different temperatures to obtain varying degrees of oxidation and subsequently used in fermented sausage production. Histamine content was determined, and treatment groups exhibiting significant differences (50 °C, 60 °C, and 70 °C) were selected for further non-targeted metabolomic analysis. Multivariate statistical approaches, including PCA and OPLS-DA, were employed to screen and identify differential lipid oxidation products. The results revealed a significant positive correlation between the extent of li

SUBMITTER: Xu Y 

PROVIDER: S-EPMC12691741 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature