姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应

doi:10.7506/spkx1002-6630-201503006

食品科学

姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应

王永丽，李锋，乔维维，陈肖，黄明明，黎良浩，章建浩

1.南京农业大学食品科技学院，国家肉品质量与安全控制工程技术研究中心，江苏南京 210095；
2.山东农业大学食品科学与工程学院，山东泰安 271018

出版日期:2015-02-15 发布日期:2015-02-10

Inhibition of Microorganism and Biogenic Amines Formation in Dry-Cured Bacons by Gingerol

WANG Yongli, LI Feng, QIAO Weiwei, CHEN Xiao，HUANG Mingming, LI Lianghao, ZHANG Jianhao

1. National Central of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University,
Nanjing 210095, China; 2. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China

Online:2015-02-15 Published:2015-02-10

摘要/Abstract

摘要：

以五花肉为原料，腌制时添加不同含量（100、300、500 mg/kg）的姜辣素进行风干成熟，测定样品理化指标、微生物及生物胺含量变化情况，研究姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应。结果表明：与对照组相比，姜辣素能显著抑制菌落总数和肠杆菌（P＜0.05）；在风干培根样品中共检测到腐胺、尸胺、组胺、酪胺、精胺5 种生物胺；生物胺总量随着风干时间的延长呈显著增加趋势（P＜0.05），100、300、500 mg/kg处理组与对照组总生物胺含量存在显著性差异（P＜0.05）。300 mg/kg处理组总生物胺含量最低，为94.13 mg/kg，相对于对照组降低了34.56%，且此时腐胺、尸胺、酪胺、组胺和精胺含量也得到了很好的抑制，相对于对照组分别下降了26.60%、40.59%、37.08%、72.19%和23.59%。添加姜辣素能显著降低样品中挥发性盐基氮含量（P＜0.05），对于提高培根的品质及安全性具有较好的效果。

关键词: 培根, 腌制风干, 姜辣素, 生物胺, 微生物

Abstract:

Green bacon belly pieces were used to produce dry-cured bacons, and different concentrations of gingerol
(100, 300, and 500 mg/kg) were added during the salting process. After curing and drying, the changes in physical and
chemical indexes, microorganisms and biogenic amine content were analyzed to explore the inhibition of microorganism
and biogenic amines in dry-cured bacons. The results showed that gingerol could significantly inhibit the total plate count
and Enterobacteriaceae count as compared to the control group (P < 0.05). Five kinds of biogenic amines (putrescine,
cadaverine, histamine, tyramine and spermine) were detected in dry-cured bacons. Total biogenic amines content increased
significantly during the dry-ripening process (P < 0.05). Significant differences (P < 0.05) were observed in the treated
groups as compared with the control group. The group treated with gingerol at 300 mg/kg had the lowest content of biogenic
amines, which was 94.13 mg/kg and reduced by 34.56% compared with the control group. The contents of putrescine, cadaverine,
tyramine, histamine and spermine were reduced by 26.60%, 40.59%, 37.08%, 72.19% and 23.59%, respectively, compared with
control group, indicating a very effective inhibition. Adding gingerol could also reduced significantly the content of volatile base
nitrogen in dry-cured bacon (P < 0.05), and was effective for improving the quality and safety of bacons.

Key words: bacons, curing and drying, gingerol, biogenic amines, microorganism

中图分类号:

TS251.5

王永丽，李锋，乔维维，陈肖，黄明明，黎良浩，章建浩. 姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应[J]. 食品科学, doi: 10.7506/spkx1002-6630-201503006.

WANG Yongli, LI Feng, QIAO Weiwei, CHEN Xiao，HUANG Mingming, LI Lianghao, ZHANG Jianhao. Inhibition of Microorganism and Biogenic Amines Formation in Dry-Cured Bacons by Gingerol[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503006.

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姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应

Inhibition of Microorganism and Biogenic Amines Formation in Dry-Cured Bacons by Gingerol

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