Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Rose polyphenols (RPs) have antioxidant and antibacterial activities. In order to evaluated the application of RPs in meat products, the effect of RPs on the safety of fermented sausages was investigated. In the present study, RPs inhibited the increase of pH. Phenylethylamine, putrescine, cadaverine, tyramine and spermidine can be detected in sausages, while spermine and tryptamine were not observed. Sausages containing RPs had lower thiobarbituric acid reactive substance values and biogenic amines than the control. Moreover, RPs decreased the total bacterial count but increased growth rate of lactic acid bacteria. The effect of RPs on oxidation, biogenic amines and bacterial growth is dependent on the concentration. High-throughput DNA sequence analysis revealed that operational taxonomical units (OTUs) of samples without PRs were higher than those containing 3 mg/g RPs, and 323 OTUs shared between two batches. Especially, a higher level of Lactobacillales OTUs was observed in the 3 mg/g batches. These results indicated that RPs could be used to improve the safety of fermented sausage by inhibiting lipid oxidation, biogenic amines formation and spoilage bacterial growth, and increasing growth rate and richness of lactic acid bacteria.