摘要
为探究腌腊肉制品理化品质差异性,为其安全性生产控制提供参考,该研究选取风干、腌制+风干、腌制3种加工方式的腌腊肉制品,进行生物胺及理化指标测定并分析生物胺之间的相关性。结果表明,腌腊肉制品pH值在5.56~6.42,水分活度在0.56~0.84、亚硝酸钠残留量在7.32 mg/kg~30.15 mg/kg。腌腊肉制品的生物胺含量为腌制样品>风干样品>腌制+风干样品(P<0.05)。其中腌制样品中色胺和腐胺的含量较高,尸胺含量较低;风干样品中酪胺、苯乙胺和尸胺含量较高;腌制+风干样品中组胺的含量较高,酪胺含量较低。相关性分析表明苯乙胺与酪胺呈高度显著正相关(r=0.913)。
This study aimed to explore differences in physical and chemical quality of cured meat products,and provided a standard reference for its quality control.In this study,cured meat products processed by air drying,curing+air drying,or curing were analyzed to quantitate bioamines and physicochemical indices.Correlations between bioamines in the samples were analyzed.The pH values of cured meat products were between 5.56 and 6.42,water activity was between 0.56 and 0.84,and residual sodium nitrite was between 7.32 mg/kg and 30.15 mg/kg.The biogenic amine content in cured meat products was:pickled samples>air-dried samples>cured+air-dried samples(P<0.05).Among these,the content of tryptamine and putrescine in pickled samples was higher,and cadaverine content was lower.Tyramine,phenethylamine and cadaverine contents in the air-dried samples were higher.Histamine content was elevated in the pickled+air-dried samples.Correlation analysis shows that phenethylamine and tyramine were highly positively correlated(r=0.913).
作者
王丹
孙学颖
刘建林
晓燕
刘培清
赵丽华
靳烨
WANG Dan;SUN Xue-ying;LIU Jian-lin;XIAO Yan;LIU Pei-qing;ZHAO Li-hua;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohot 010018,Inner Mongolia,China;Hohhot Sampling Monitoring and Major Activities Guarantee Center,Hohot 010010,Inner Mongolia,China;Ulanqab Market Supervision and Administration Bureau,Ulanqab 012000,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第3期79-86,共8页
Food Research and Development
基金
内蒙古自治区科技计划项目(201802067)。
关键词
腌腊肉制品
加工方式
理化品质
生物胺
分析
preserved meat products
processing methods
physical and chemical quality
biogenic amine
analyze
作者简介
王丹(1995-),女(汉),硕士研究生,研究方向:农产品加工与贮藏工程;通信作者:赵丽华(1971-),女(汉),教授,研究方向:肉品加工与质量控制。
