恒温干燥对发酵羊肉干品质和生物胺的影响

Effect of Constant Temperature Drying on Quality and Biogenic Amines of Dried and Fermented Mutton

测定经恒温干燥、油炸和微波干燥三种干燥方法制成的羊肉干的pH、水分活度、嫩度和色差,并用高效液相测定上述三种发酵羊肉干中生物胺种类和含量,旨在对比三种干燥方式所制成羊肉干的品质变化和各种生物胺的含量。结果表明,恒温干燥后发酵羊肉干pH和水分活度显著低于油炸和微波干燥组(p<0.05),剪切力和e值显著高于油炸和微波干燥组(p<0.05),各种生物胺含量低于限量标准。对比说明经恒温干燥方式加工后,可赋予肉干较好的色泽和较大的硬度,相对可延长肉干的保质期和提高其食用安全性。

pH, water activity, tenderness, and color of three kinds of fermented and dried mutton were measured and biogenic amines were determination by HPLC to find out the change of quality and biogenic amines in mutton dried by 3 different methods, the temperature drying, microwave drying and frying. The results showed that pH and water activity of the fermented and dried lamb processed by the constant temperature drying were significantly lower than that of frying and microwave drying group（p0.05）; shear force and e value was signifi cantly higher than that of frying and microwave drying group（ p0.05）; biogenic amines contents was below the limit.