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投稿时间：2021-01-30
投稿时间：2021-01-30
中文摘要: 为探究腌腊肉制品理化品质差异性，为其安全性生产控制提供参考，该研究选取风干、腌制+风干、腌制3种加工方式的腌腊肉制品，进行生物胺及理化指标测定并分析生物胺之间的相关性。结果表明，腌腊肉制品pH值在5.56～6.42，水分活度在0.56～0.84、亚硝酸钠残留量在7.32 mg/kg～30.15 mg/kg。腌腊肉制品的生物胺含量为腌制样品＞风干样品＞腌制+风干样品（P＜0.05）。其中腌制样品中色胺和腐胺的含量较高，尸胺含量较低；风干样品中酪胺、苯乙胺和尸胺含量较高；腌制+风干样品中组胺的含量较高，酪胺含量较低。相关性分析表明苯乙胺与酪胺呈高度显著正相关（r=0.913）。
Abstract:This study aimed to explore differences in physical and chemical quality of cured meat products，and provided a standard reference for its quality control.In this study，cured meat products processed by air drying，curing+air drying，or curing were analyzed to quantitate bioamines and physicochemical indices.Correlations between bioamines in the samples were analyzed.The pH values of cured meat products were between 5.56 and 6.42，water activity was between 0.56 and 0.84，and residual sodium nitrite was between 7.32 mg/kg and 30.15 mg/kg.The biogenic amine content in cured meat products was：pickled samples＞air-dried samples＞cured+air-dried samples（P＜0.05）.Among these，the content of tryptamine and putrescine in pickled samples was higher，and cadaverine content was lower.Tyramine，phenethylamine and cadaverine contents in the airdried samples were higher.Histamine content was elevated in the pickled+air-dried samples.Correlation analysis shows that phenethylamine and tyramine were highly positively correlated（r=0.913）.
keywords: preserved meat products processing methods physical and chemical quality biogenic amine analyze
文章编号：202203012 中图分类号： 文献标志码：
基金项目:内蒙古自治区科技计划项目（201802067）
| 作者 | 单位 |
| 王丹，孙学颖，刘建林，晓燕，刘培清，赵丽华，靳烨 | 内蒙古农业大学食品科学与工程学院，内蒙古 呼和浩特 010018；呼和浩特市抽样监测与重大活动保障中心，内蒙古 呼和浩特 010010；乌兰察布市市场监督管理局，内蒙古 乌兰察布 012000 |
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