Abstract:The effects of fermentation agents and tea polyphenols on the safety and quality of fermented lamb sausages were studied to reduce the accumulation of biogenic amines during the production of fermented lamb sausages.Fermented lamb sausages were prepared with Pediococcus pentosaceus 37X-9 and/or tea polyphenols,and those prepared without 37X-9 and tea polyphenol were taken as the control.Changes in physicochemical parameters,microbial parameters,free amino acids,and biogenic amines during the production of fermented lamb sausages were analyzed.The results showed that the levels of tryptamine,phenylethylamine,putrescine,cadaverine,histamine,and tyramine in the 37X-9+tea polyphenols group were lower than those in the control group.The total free amino acid content in the 37X-9+tea polyphenols group was 130.41 mg/100 g,which was higher than that（91.63 mg/100 g） in the control group（P<0.05）.In addition,P.pentosaceus 37X-9 and tea polyphenols reduced the pH,moisture content,and water activity and enhanced the hardness,elasticity,and chewiness of fermented lamb sausages.In conclusion,P.pentosaceus 37X-9 and tea polyphenols improve the quality and safety of fermented lamb sausages.