摘要
目的研究冷鲜猪肉在35℃下贮藏过程中生物胺的变化情况,以及不同包装方式(高氧气调包装、高氧气调包装结合隔热材料、真空包装和真空包装结合隔热材料)对冷鲜猪肉贮藏过程中生物胺变化的影响。方法将新鲜猪肉胴体快速冷却后切割,按照不同包装方式分组包装,以无包装为对照组,在35℃下贮藏,于0、12、24、36、48、60 h对96份样品中生物胺含量和种类进行检测,分析不同包装条件下样品生物胺变化情况。结果精胺和亚精胺在不同包装方式下0~60 h内均有检出;腐胺和尸胺在4种包装方式和无包装方式下的含量始终较高。与对照组相比,真空包装腐胺和尸胺检出时间延缓了24 h,组胺和酪胺检出时间延缓了12 h;在真空包装结合了隔热材料之后,腐胺、尸胺、组胺和酪胺的检出时间延缓了12 h。与真空包装比,高氧气调包装组胺始终未检出,腐胺、尸胺和酪胺的检出时间延缓了12 h,且含量更低,在高氧气调包装结合了隔热材料之后,这3种生物胺的检出时间进一步延缓12h。结论精胺和亚精胺是冷鲜猪肉中天然存在的生物胺;腐胺、尸胺和酪胺是冷鲜猪肉腐败过程中产生的主要生物胺种类,且随着贮藏时间的延长,其含量显著增加,其中腐胺和尸胺含量较高,是影响冷鲜猪肉质量安全的主要生物胺。真空包装和高氧气调包装均能有效抑制生物胺的形成,就包装方式而言,相较于真空包装,高氧气调包装能更有效地抑制生物胺的产生,就有无隔热材料而言,结合隔热材料能更有效地抑制生物胺的产生。
Objective To study the changes of biogenic amine in chilled pork during storage at 35℃and the effects of different packaging methods(vacuum packaging and vacuum packaging combined with thermal insulation materials,high oxygen modified packaging,high oxygen modified packaging combined with thermal insulation materials)on the changes of biogenic amine in chilled pork during storage.Methods The fresh pork carcass was cut after rapid cooling,packed in groups according to different packaging methods with no packaging as the control group,and stored at 35℃.The content and type of biogenic amines in 96 samples were detected at 0,12,24,36,48,and 60 h,respectively,and the changes of biogenic amines in samples under different packaging conditions were analyzed.Results Spermine and spermidine were detected within 0–60 hours under different packaging methods;the content of putrescine and cadaverine remained relatively high in all 4 packaging methods and without packaging.Compared with no packaging,the detection time of putrescine and cadaverine in vacuum packaging was delayed by 24 hours,and the detection time of histamine and tyramine was delayed by 12 hours;after the combination of insulation materials in vacuum packaging,the detection time of putrescine,cadaverine,histamine,and tyramine was delayed by 12 hours.Compared to vacuum packaging,histamine was never detected in high oxygen modified packaging,and the detection time of putrescine,cadaverine,and tyramine was delayed by 12 hours,with lower levels;after the combination of insulation materials in high oxygen modified packaging,the detection time of 3 kinds of biogenic amines was further delayed by 12 hours.Conclusion Spermine and spermidine are natural biogenic amine in chilled fresh pork;putrescine,cadaverine and tyramine are the main biogenic amine produced in the process of corruption of chilled fresh pork,and their content increases significantly with the extension of storage time,of which putrescine and cadaverine are the main biogenic amine affecting the quality and safety of chilled fresh pork.Both vacuum packaging and high oxygen atmospheric packaging can effectively inhibit the formation of biogenic amine.Compared with vacuum packaging,high oxygen atmospheric packaging can more effectively inhibit the production of biogenic amine.With or without thermal insulation materials,combined with thermal insulation materials can more effectively inhibit the production of biogenic amines.
作者
赵红波
叶磊海
杨黎耀
郎欢
陆燕萍
柴振林
欧菊芳
ZHAO Hong-Bo;YE Lei-Hai;YANG Li-Yao;LANG Huan;LU Yan-Ping;CHAI Zhen-Lin;OU Ju-Fang(Zhejiang Academy of Forestry,Hangzhou 310023,China;Zhejiang Gongzheng Testing Center Co.,Ltd.,Hangzhou 310009,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第12期126-135,共10页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2016YFD0401201)。
关键词
冷鲜猪肉
生物胺
高氧气调包装
真空包装
隔热材料
chilled pork
biogenic amines
high oxygen atmospheric packaging
vacuum packaging
thermal insulation materials
