肉类研究2017，Vol.31Issue(6)：7-12,6.DOI:10.7506/rlyj1001-8123-201706002
云南牛干巴加工过程中生物胺变化规律
Changes of Biogenic Amines during Processing of Yunnan Dry-Cured Beef
摘要
Abstract
Yunnan dry-cured beef was produced from hindquarter meat from yellow cattle by the traditional process. Samples were collected at six different processing stages: before curing, at the middle and late stages of curing, after ripening for one, two and three months, and analyzed for quantitative changes of biogenic amines by ion chromatography. Results demonstrated that a total of seven biogenic amines, putrescine, cadaverine, histamine, spermidine, phenylethylamine, spermine, tryamine, were detected in the collected samples. Spermine was the most abundant biogenic amine for all sampling stages, the maximum value of which was (227.05 ± 18.57) mg/kg, followed by putrescine and tryamine, with maximum values of (44.32 ± 31.52) and (63.70 ± 3.80) mg/kg, respectively. A significant reduction in the total amount of biogenic amines was observed comparing samples collected before curing and at the middle curing stage (P < 0.05), whereas a significant increase was found for samples ripened for three months. Compared with uncured samples, the total amount of biogenic amines was significantly increased in the ones ripened for two and three months (P < 0.05) with the maximum value ((392.36 ± 35.59) mg/kg) being observed after three months of ripening. It is clear from this study that biogenic amines were mostly produced during the ripening stage of Yunnan dry-cured beef, which yielded the highest total biogenic amines content.关键词
云南牛干巴/生物胺/变化规律/离子色谱法Key words
Yunnan dry-cured beef/biogenic amines/change regulation/ion chromatography分类
轻工纺织引用本文复制引用
刘姝韵,孙灿,王桂瑛,程志斌,肖蓉,廖国周..云南牛干巴加工过程中生物胺变化规律[J].肉类研究,2017,31(6):7-12,6.基金项目
国家自然科学基金地区科学基金项目(31360394) （31360394）
