气调包装冷却肉生物胺及腐败特性研究

Correlations between Biogenic Amines and Parameters of Spoilage of Modified Atmosphere Packaged Chilled Pork

将气调包装的冷却肉贮藏在5℃条件下,研究其生物胺与腐败指标之间的相关性,结果表明:各品质指标中,腐胺、尸胺和酪胺与pH值、挥发性盐基氮(TVBN)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0.899,0.911,0.957,而组胺、亚精胺和精胺与微生物数量等品质指标无显著相关性;尸胺是在产品腐败时或腐败后急剧增加,贮藏第21天时其含量达到8.23 mg/kg;腐胺在贮藏后期变化较大,但没有尸胺含量高,贮藏第21天达到4.70 mg/kg;酪胺是随着时间的延长而增加,由0.28 mg/kg增加到2.34 mg/kg,与微生物数量的变化基本一致。腐胺、尸胺和酪胺可作为判断冷却猪肉品质变化的重要指标,其含量的变化反映冷却猪肉的腐败进程。

In this paper, the chilled pork was modified atmosphere packaged at 5 ℃ to analyze the correlations be- tween biogenic amines and spoilage quality indices during storage. The result showed that putrescine, cadaverine and tyramine had remarkable relationship with pH, TVBN, electrical conductivity and microbiological counts on the level of 0.01 in all quality indexes. The correlation coefficients between putrescine, cadaverine and tyramine and total bacterial counts were 0.899, 0.911 and 0.957, respectively. While histamine, spermidine and spermine had no correlation with all spoilage quality indices. Cadaverine had a sharp increas when present the product spoilage or after product spoilage, it had been reached 8.23 mg/kg at the time of 21 d. Putrescine had a great change at the latter storage period but the content was lower than cadaverine, and it had been reached 4.70 mg/kg at the time of 21 d. With the extension of time, the changes of tyramine was continuous increased. The change was from 0.28 mg/kg to 2.34 mg/kg and the trend was basically as the same as the microorganism counts. Therefore, putrescine, cadaverine and tyramine could be used as spoilage indexes of chilled pork, and the contents of the three biogenic amines allows reflection of the spoilage degree.