混合菌种发酵生产低酸度川味香肠加工过程中生物胺含量的变化

Changes of biogenic amines in low acidity Sichuan-style sausage produced from fermentation with mixed starter cultures

接种混合发酵剂并在控温控湿条件下生产低酸度川味香肠,对加工过程中生物胺(色胺、苯乙胺、腐胺、尸胺、组胺、酪胺和亚精胺)含量变化进行研究。结果表明:干燥结束时,低酸度川味香肠中除亚精胺以外,其他生物胺含量均低于人工控温控湿不接种组(B组)、自然条件接种组(C组)、自然条件不接种组(D组),其中色胺、苯乙胺、腐胺、组胺和酪胺的含量均显著低于未接种组(P<0.01),说明混合发酵剂在适宜的温湿度条件下能明显抑制低酸度川味香肠中色胺、苯乙胺、腐胺、组胺和酪胺积累(P<0.01);混合发酵剂对低酸度川味香肠中尸胺的抑制作用不显著(P>0.05)。

The low acidity Sichuan-style sausage was processed by being inoculated starter under controlling temperature and humidity( Test group A). Changes of the content of biogenic amines( tryptamine,phenylethylamine,putrescine,cadaverine,histamine,tyramine and spermidine) during processing were determined. The results showed that the contents of biogenic amines in low acidity Sichuan-style sausage at the end of drying from group Awere lower than those from group B( under controlling temperature and humidity but no starter cultures),group C( inoculation under natural condition),and group D( under natural conditions and without inoculation) except the spermidine,wherein the contents of tryptamine,phenylethylamine,putrescine,histamine and tyramine were significantly lower than those in the control group( high temperature and humidity)( P < 0. 01). The accumulation of tryptamine,phenylethylamine,putrescine,histamine and tyramine in low acidity Sichuan- style sausage were significantly inhibited by mixed starter culture( P < 0. 01),but cadaverine could not be significantly inhibited with mixed starter culture( P >0. 05).