Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages

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 lipid oxidation and histamine content (p < 0.05). Within the selected temperature range, the mean histamine contents were 22.97, 19.05, and 17.45 mg/kg for the 70 °C, 60 °C, and 50 °C treatments, respectively. A total of 33 lipid oxidation products were identified during ripening, predominantly aldehydes, ketones, alcohols, esters, acids, and alkanes. Pearson correlation analysis showed that four compounds-decanal, nonanal, hexanal, and 1-octen-3-ol-were strongly and positively correlated with histamine content (p < 0.01). These compounds were highlighted as key lipid-derived contributors potentially associated with elevated histamine levels. This study provides initial evidence that specific lipid oxidation products are closely linked to histamine accumulation in a real fermented sausage matrix. The findings offer a theoretical basis for reducing biogenic amine formation by controlling lipid oxidation during processing, which could have important practical implications for improving the safety of fermented meat products.