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首页> 外文期刊>Journal of Agricultural and Food Chemistry >BIOGENIC AMINE SOURCES IN COOKED CURED SHOULDER PORK
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BIOGENIC AMINE SOURCES IN COOKED CURED SHOULDER PORK

机译：烹制的熏猪肉中的生物胺来源

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摘要

Changes in biogenic amines were followed during pork meat storage, the manufacturing process, and the storage of cooked cured pork shoulder to establish the sources of these amines in this type of product. Microbial counts were also followed. During storage of pork meat at 6-8 degrees C, spermidine remained constant, spermine slightly decreased, and amounts of histamine, tyramine, putrescine, and cadaverine appeared. Significant correlation coefficients were obtained between aerobic total counts and tyramine, putrescine, and cadaverine. A biogenic amine index calculated from the sum of cadaverine, putrescine, tyramine, and histamine seemed to be useful as an indicator of the meat freshness. Spermidine and spermine initially present in meat used as raw material remained constant during the processing and the storage of the cooked pork shoulder. No additional biogenic amine formation was observed. Results of our work confirmed that only spermine and spermidine should be present in cooked pork shoulder, if fresh pork meat is used and a correct processing is followed. High levels of cadaverine, putrescine, tyramine, and histamine in cooked pork shoulder would bean indicator of the use of poor hygienic quality meat.
机译：在猪肉的储存，制造过程以及煮熟的腌制猪肩肉的存储过程中，要跟踪生物胺的变化，以建立这类产品中这些胺的来源。还跟踪微生物计数。在6-8摄氏度的猪肉储存过程中，亚精胺保持恒定，亚精胺略有减少，并且出现了组胺，酪胺，腐胺和尸胺的含量。在有氧总计数与酪胺，腐胺和尸胺之间获得了显着的相关系数。由尸胺，腐胺，酪胺和组胺的总和计算得出的生物胺指数似乎可以用作肉类新鲜度的指标。最初存在于用作原料的肉中的亚精胺和亚精胺在猪肉肩的加工和储存过程中保持恒定。没有观察到另外的生物胺形成。我们的工作结果证实，如果使用新鲜的猪肉并进行正确的加工，则煮熟的猪肩肉中应仅存在亚精胺和亚精胺。煮熟的猪肩肉中的尸胺，腐胺，酪胺和组胺含量很高，这表明使用了卫生质量差的肉。

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