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- Title
冷鲜猪肉在贮藏过程中生物胺含量变化及不同 包装方式对生物胺含量变化的影响研究 .
- Authors
赵红波; 叶磊海; 杨黎耀; 郎 欢; 陆燕萍; 柴振林; 欧菊芳
- Abstract
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.
- Publication
Journal of Food Safety & Quality, 2023, Vol 14, Issue 12, p126
- ISSN
2095-0381
- Publication type
Article