الفهرس 
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Abstract
Abstract
The selection of Critical Control Points is one of the most important steps in the design of a Hazard Analysis and Critical Control Points (HACCP) system. In this study, the influence of starter culture inoculation and quality of raw meat on biogenic amines (BAs) accumulation in fresh fermented sausage as critical control point (CCP), was studied. The effect of three starter culture Lactobacillus plantarum plus Bifidobacterium lactis, Lactobacillus plantarum plus Bifidobacterium bifidum or Lactobacillus plantarum plus Bifidobacterium lactis and Bifidobacterium bifidum on amines production were investigated. Use of starter cultures generally improved the organoleptic quality of the fermented sausage. Tyramine (TYR), cadaverine (CAD), putrescine (PUT), histamine (HIS) and tryptamine (TRY) contents increased during the fermentation and storage. Tyramine was the prevailing amine in the final product. Sausage produced by fermentation with tested starters, as compared to natural fermentation (control) had a lower amount of biogenic amine. A great reduction in biogenic amine content was achieved when raw meat with a high quality was used and Bifidobacterium sp were inoculated, also, levels of species of Enterobacteriaceae and Pseudomonas decreased, while Lactic acid bacteria counts increased during fermentation and storage, in addition to that, sensory characteristics were being more acceptable.
Keywords: Critical Control Points, Hazard analysis, Sausage, Biogenic amine, Starter culture.