减盐对东北农家酱中生物胺形成的影响

doi:10.7506/spkx1002-6630-20200105-048

摘要/Abstract

摘要： 目的：研究减盐对东北农家酱中生物胺形成的影响。方法：对正常食盐添加量与减盐条件（在正常食盐添加量的基础上分别减少10%、20%、30%、40%）下的东北农家酱中总胺与8 种生物胺（精胺、腐胺、色胺、苯乙胺、尸胺、组胺、酪胺、亚精胺）的含量进行分析，相应地对理化指标（氨基酸态氮、总酸含量）、微生物指标（菌落总数）进行分析，并进行感官品质评分。结果：与正常食盐添加量的对照实验组相比，随着食盐添加量的减少，减盐实验组中除精胺与亚精胺外，总胺与其他生物胺含量均有不同程度的增加，其中尸胺与组胺含量的增加最为明显。同时，减盐实验组中总酸含量、菌落总数及感官品质评分均有不同程度的变化；而氨基酸态氮含量则无明显变化。当减盐实验组中食盐添加量分别减少10%、20%时，总胺及各生物胺的含量无明显增加，且组胺含量分别为58.00、64.32 mg/kg，低于欧盟委员会的建议限量（100 mg/kg）；同时总酸含量、菌落总数无明显增加，但感官品质评分却有所升高。而当减盐实验组中食盐添加量分别减少30%、40%时，总胺及各生物胺含量明显增加，组胺含量分别为103.46、107.42 mg/kg，高于欧盟委员会的建议限量（100 mg/kg）；同时总酸含量、菌落总数明显增加，且感官品质评分则有所降低。结论：减盐东北农家酱生产时其食盐添加量在正常食盐添加量的基础上减少20%左右时比较适宜。

关键词: 食盐添加量；东北农家酱；减盐；生物胺

Abstract: The effect of salt reduction on the formation of biogenic amines in farmhouse fermented soybean paste in northeast China was studied in this paper. The contents of total and individual contents of eight biogenic amines (spermine, putrescine, tryptamine, phenethylamine, cadaverine, histamine, tyramine, and spermidine) in samples with salt reduction by 0 (control), 10%, 20%, 30% and 40% were analyzed. Besides, physicochemical and microbial parameters were measured, namely amino nitrogen content, acidity, and the total number of colonies and sensory quality scores were determined. Compared with the control group, the total and individual contents of all the biogenic amines except spermine and spermidine increased to varying degrees with the decrease in salt content, with the most significant increase being observed in cadaverine and histamine. At the same time, acidity, the total number of colonies and sensory quality scores changed to varying degrees, while amino nitrogen content did not change significantly. In the samples with 10% and 20% salt reduction, the total and individual contents of the eight biogenic amines did not increase significantly, and histamine contents were respectively 58.00 and 64.32 mg/kg, which were lower than the EU recommended limit of 100 mg/kg. In addition, sensory quality scores but not acidity or the total number of colonies increased significantly. In the samples with 30% and 40% salt reduction, the total and individual contents of all tested biogenic amines increased significantly, and histamine contents were 103.46 and 107.42 mg/kg, respectively, which were higher than EU recommended limit of 100 mg/kg. Moreover, acidity and the total number of colonies increased significantly, and sensory quality scores significantly decreased. Therefore, salt reduction by about 20% was suitable for farmhouse fermented soybean paste in northeast China.

Key words: salt content; farmhouse fermented soybean paste in northeast China; salt reduction; biogenic amines

中图分类号:

TS264.2

解双瑜，孙波，刘丽，李天一，丛霞. 减盐对东北农家酱中生物胺形成的影响[J]. 食品科学, 2021, 42(3): 92-97.

XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia. Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China[J]. FOOD SCIENCE, 2021, 42(3): 92-97.

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减盐对东北农家酱中生物胺形成的影响

Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China

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