Pulsed electric field assisted mixed bacteria to efficiently control biogenic amines in air-dried goose

This research sought to find a novel way to control the biogenic amines (BAs) in air-dried goose through pulsed electric field (PEF) combined with mixed bacteria fermentation. The findings indicated that Lactiplantibacillus plantarum ( L . plantarum ) PDD-1 and Lactococcus lactis subsp. lactis ( L . lactis ) JCM5805 exhibited superior monoamine oxidase (MAO) and diamine oxidase (DAO) activities and robust degradation abilities for the four BAs (putrescine, cadaverine, histamine, tyramine) across various environmental conditions (temperature, NaCl concentration, and initial pH). Subsequent investigations revealed that the mixed bacteria ( L . plantarum PDD-1: L . lactis JCM5805 at a 1:1 ratio) demonstrated a more pronounced effect on BAs reduction compared to individual starter culture, particularly for putrescine and tyramine. The study results indicated that the optimal conditions for reducing BAs in air-dried goose was an electric field strength of 0.7 kV/cm applied for 150 s, followed by air-drying for 4 d. Consequently, the total BA content in the air-dried goose decreased from 15.98 ± 1.27 mg/100 g to 7.54 ± 0.04 mg/100 g. Targeted amino acid metabolomics further defined the degradation mechanism. This study is instructive for low BAs meat processing methods.