为探究耿马酸肉加工过程中生物胺和致病菌的变化,将传统耿马酸肉在25 ℃下发酵,取0,2,4,6 d样品检测生物胺、致病菌、主要理化指标和游离氨基酸,分析生物胺与各指标之间的相关性.结果表明,耿马酸肉中共检测出组胺、尸胺、腐胺、酪胺、苯乙胺、精胺、亚精胺和色胺8种生物胺,在发酵第6天时,生物胺总量为310.50 mg/kg,大约是限量值的1/3,酪胺含量最高,为118.14 mg/kg,已超过推荐的安全值(100 mg/kg),尸胺次之,为85.55 mg/kg.在整个发酵过程中均检测到大肠菌群,最高为5.28 lg CFU/g;金黄色葡萄球菌均小于10 CFU/g;沙门氏菌和单核细胞增生李斯特氏菌均未检出.大肠菌群、亚硝酸盐残留量、pH和NaCl含量与大多数生物胺具有显著相关性;腐胺、尸胺、酪胺、精胺、生物胺总量与多种游离氨基酸呈极显著正相关.生食耿马酸肉可能存在大肠菌群和酪胺中毒的风险.
Changes of Biogenic Amines and Pathogenic Bacteria in Fermentation Process of Gengma Sour Meat
To explore the changes of biogenic amines and pathogenic bacteria during processing of Gengma sour meat,traditional Gengma sour meat is fermented at 25 ℃,0,2,4,6 d samples are taken to detect biogenic amines,pathogenic bacteria,main physicochemical indexes and free amino acids,and the correlation between biogenic amines and various indexes is analyzed.The results show that a total of eight biogenic amines are detected in Gengma sour meat,including histamine,cadaverine,putrescine,tyramine,phenethylamine,spermine,spermidine and tryptamine.On the 6th day of fermentation,the total content of biogenic amines is 310.50 mg/kg,about 1/3 of the limit value,and tyramine content is the highest of 118.14 mg/kg,exceeding the recommended safety value(100 mg/kg),followed by cadaverine,which is 85.55 mg/kg.Coliforms is detected in the whole fermentation process,and the highest content is 5.28 lg CFU/g.The content of Staphylococcus aureus is all less than 10 CFU/g.Salmonella and Listeria monocytogenes are not detected.Coliforms,nitrite residue amount,pH and NaCl content are significantly correlated with most biogenic amines.There is a highly significant positive correlation between putrescine,cadaverine,tyramine,spermine,the total content of biogenic amines and a variety of free amino acids.Eating raw Gengma sour meat may pose a risk of Coliforms and tyramine poisoning.
万方数据
维普
