Changes of Biogenic Amines and Pathogenic Bacteria in Fermentation Process of Gengma Sour Meat
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
维普
万方数据
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.
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.
维普
万方数据
