Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage

In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of Lactiplantibacillus plantarum X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation, maturation, and storage. The results showed that LP X-22 was effective in increasing the number of lactic acid bacteria (LAB) and in significantly inhibiting the formation of putrescine, histamine, cadaverine, and tyramine in fermented lamb sausage (p < 0.05). The total volatile basic nitrogen (TVB-N) content, peroxide value (POV) of fat, pH, water activity (AW), and viscosity were lower in the LF group compared to other groups (commercial starter group—CF, and natural fermentation group—NF) (p < 0.05). Furthermore, sensory evaluation and texture profile analysis (TPA) indicated that LP X-22 significantly increased the a* value, chewiness, and hardness of the sausages (p < 0.05). Therefore, LP X-22 is recommended as a natural and safe protective culture for preserving fermented lamb sausage and maintaining the color of the sausages while improving their sensory quality and inhibiting the accumulation of BAs.