真空包装冷却猪肉生物胺与腐败指标的相关性

Correlations between Biogenic Amines and Spoilage Parameters of Vacuum-Packaged Chilled Pork

将冷却肉用真空包装的方式在5℃条件下贮藏,研究冷却猪肉贮藏过程中生物胺与腐败指标之间的相关性。结果表明:冷却猪肉的腐胺、尸胺和酪胺与pH值、挥发性氨基氮(TVB-N)值、电导率和微生物数量都在0.01水平上显著相关,其中,腐胺、尸胺和酪胺与细菌总数的相关系数分别为0.888、0.938、0.909,而组胺、亚精胺和精胺与微生物数量等品质指标相关性不显著;腐胺、尸胺和酪胺之间在0.01水平上显著相关,但它们与组胺、亚精胺和精胺相关性不大。因此,真空包装冷却猪肉的腐败品质指标除了常用的微生物数量、pH值、TVB-N值和电导率之外,腐胺、尸胺和酪胺也可以作为判断冷却猪肉腐败品质变化重要的指标,其含量变化可客观反映冷却猪肉的腐败变质进程。

The formation of biogenic amines in chilled pork may be correlated with different quality indexes.In this study,chilled pork was vacuum-packaged at 5 ℃ to analyze the changes of biogenic amines and spoilage quality indices during storage.The results showed that putrescine,cadaverine and tyramine had remarkable correlation with pH,TVB-N,electrical conductivity and microbiological counts at the level of 0.01.The correlation coefficients between putrescine,cadaverine or tyramine and total bacterial counts were 0.888,0.938 and 0.909,respectively.However,histamine,spermidine and spermine had no correlation with each spoilage quality index.A significant correlation（P ＆lt; 0.01） was also observed for putrescine,cadaverine and tyramine,and there was no clear correlation between putrescine,cadaverine or tyramine and each of the other three biogenic amines.Therefore,putrescine,cadaverine and tyramine can be used as spoilage indexes to evaluate vacuumpacked chilled pork except for bacteria counts,pH,TVB-N and electrical conductivity,and the contents of the three biogenic amines may reflect spoilage degree.