天然保鲜剂对猪肉微冻贮藏中生物胺含量的影响

doi:10.7506/spkx1002-6630-201707040

摘要/Abstract

摘要： 为探讨壳聚糖、丁香精油、肉桂精油和大蒜精油4 种天然保鲜剂对微冻（－3 ℃）猪肉品质的影响，筛选出最适宜抑制生物胺生成的保鲜剂，以猪背最长肌为研究对象，分别用4 种天然保鲜剂作用之后真空包装，微冻贮藏（（－3±1） ℃），贮藏期间以猪肉的感官评定、菌落总数（total viable counts，TVC）、挥发性盐基氮（totalvolatile basic nitrogen，TVB-N）值和生物胺含量为测定指标，研究4 种天然保鲜剂的保鲜效果。结果表明：壳聚糖可显著地抑制组胺、腐胺、酪胺和尸胺的生成，整个贮藏期，总生物胺生成量61.92 mg/kg（40 d）在安全范围之内，且远远低于限量标准。肉桂精油抑制生物胺的效果较好，贮藏第40天总生物胺的生成量为68.93 mg/kg。丁香精油对组胺和腐胺的抑制效果较好，而大蒜精油则对酪胺抑制作用较强。4 种保鲜剂对生物胺生成的抑制效果依次为：壳聚糖＞肉桂精油＞丁香精油＞大蒜精油。同时，壳聚糖和肉桂精油能较好地抑制TVC增长、TVB-N值的上升和感官品质的下降。保鲜剂良好的抑菌效果和抑制TVB-N生成能力导致生物胺含量的下降，结果为生物胺的抑制研究提供了依据。

关键词: 猪肉, 微冻贮藏, 天然保鲜剂, 生物胺

Abstract: We performed this study to explore the effect of four kinds of natural preservatives, chitosan, clove oil, cinnamon oil and garlic oil on pork quality during superchilled storage at (−3 ± 1) ℃ for the purpose of screening the most suitable preservative for controlling biogenic amines. After treatment with each preservative at a mass fraction of 2%, pork longissimus dorsi muscle was packaged in vacuum and stored at superchilled temperatures. During a 40-day storage period, sensory evaluation, total viable counts (TVC), total volatile basic nitrogen (TVB-N) and biogenic amine content in pork were periodically determined to investigate the efficiency of four kinds of natural preservatives. The results showed that chitosan could observably inhibit the formation of histamine, putrescine, tyramine and cadaverine, and maintain total biogenic amines within a safe range (61.92 mg/kg after 40 days of storage), which was much lower than the standard limit. The inhibitory effect of cinnamon essential oil on the formation of biogenic amines was better, and the total biogenic amine content of pork treated with this preservative and stored for 40 days was 68.93 mg/kg. Marked inhibition of the formation of biogenic amines was observed using clove essential oil for histamine and putrescine and using garlic essential oil for tyramine. The efficiencies of these preservatives were in the order: chitosan > cinnamon essential oil > clove essential oil > garlic essential oil. Meanwhile, it turned out that chitosan and cinnamon essential oil treatment showed higher effectiveness in inhibiting the increase in TVC and TVB-N and sensory quality deterioration. These natural preservatives can reduce the formation of biogenic amines due to their powerful antimicrobial activity and ability to inhibit the formation of total volatile basic nitrogen. There results may provide evidence for the inhibition of the formation of biogenic amines.

Key words: pork, superchilled storage, natural preservatives, biogenic amines

中图分类号:

TS251.5

党晓燕，王凯丽，王玮，朱迎春. 天然保鲜剂对猪肉微冻贮藏中生物胺含量的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201707040.

DANG Xiaoyan, WANG Kaili, WANG Wei, ZHU Yingchun. Effect of Natural Preservatives on Inhibition of Biogenic Amine Formation during Superchilled Storage of Pork[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201707040.

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天然保鲜剂对猪肉微冻贮藏中生物胺含量的影响

Effect of Natural Preservatives on Inhibition of Biogenic Amine Formation during Superchilled Storage of Pork

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