The study investigated whether the inhibitory effects of nisin on the increase in total volatile basic nitrogen (TVB-N) content caused by L-arginine (Arg) or L-lysine (Lys) in Cantonese sausage. Nisin had minimal influence on water activity and pH. However, it significantly reduced the content of non-protein nitrogen from 5.23 (or 5.32) to 4.57 (or 4.53) mg/g, amino acid nitrogen content from 3.41 (or 3.38) to 2.96 (or 2.93) mg/g, TVB-N content from 55.92 (or 48.21) to 36.46 (or 36.14) mg/100 g, and biogenic amines content from 58.69 (or 57.28) to 51.89 (or 47.36) mg/100 g. In contrast, it increased the contents of trichloroacetic acid-soluble peptide from 5.55 (or 4.99) to 6.54 (or 6.40) mg/g during 28 days of storage in Cantonese sausages containing Arg (or Lys). In these two sausage samples, nisin also decreased the total bacterial count from 6.13 (or 6.10) to 5.31 (or 5.36) (lg (CFU/g)), the count of lactic acid bacteria from 6.08 (or 6.09) to 5.24 (or 5.13) (lg (CFU/g)), and the activity of amino acid decarboxylase from 0.63 (or 0.65) to 0.57 (or 0.60) U/g. Lactic acid bacteria were predominant in all the sausage samples. Thus, nisin effectively suppressed the Arg- or Lys-induced increase in TVB-N content by inhibiting the growth of lactic acid bacteria, which secrete amino acid decarboxylase. The results provide technical support for using Arg or Lys for producing low-sodium and low-phosphorus Cantonese sausages.

Traditional dried meat products are mainly produced by natural air drying, with a long history and unique flavor, which are favored by consumers. However, there are potential quality problems and safety hazards in traditional dried meat products, such as poor product stability and easy deterioration. As science and technology develop, meat drying technology is constantly improving, and so is product quality. This paper summarizes recent research on the influence of existing drying methods on the eating and sensory qualities of dried meat products such as flavor, color, texture and pH, and gives an outlook on future trends in the development of drying methods for meat products and on noteworthy research areas. This review hopes to provide a reference for improving the drying quality and processing efficiency of dried meat products and for promoting the development of the traditional meat products industry.