冷藏期内猪肉肌苷酸与生物胺两者变化关系的研究  

Changes and the relationship of inosine-5'-monophosphate and biogenic amine of chilled pork during storage

作　　者：姚振乐[1] 刘国庆[1] 严伟民 谢科[1] 高潮[1] 朱明[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽出入境检疫检验局,安徽合肥230022

出　　处：《食品工业科技》2012年第4期184-187,191,共5页Science and Technology of Food Industry

基　　金：安徽省重大科技攻关项目(08010301079);合肥工业大学2010年学生创新基金资助项目(113-060123)

摘　　要：采用高效液相色谱法测定生鲜猪肉的背最长肌在4℃温度条件下肌苷酸(IMP)和腐胺、尸胺、组胺、酪胺、亚精胺、精胺这六种生物胺含量的变化情况,从而进一步分析它们之间的相关性。结果表明,随着货架期的延长,IMP含量呈先上升后降低的趋势,并在第2d达到最高;精胺含量基本保持在4.0mg/kg左右,组胺的含量始终很低,其它的胺类物质都有所增加,尸胺的变化最为突出;虽然腐胺和亚精胺的含量比较低,但是仍然有明显的变化;酪胺变化也非常明显。从Person积差相关系数可以看出,IMP与其他指标相关系数呈负相关显著,有的指标是不显著的;在0.01水平上,IMP与亚精胺之间的负相关性最强,达到了-0.981;其次是尸胺与IMP之间,相关系数是-0.960,呈显著负相关;酪胺也与IMP显著负相关;IMP与腐胺、组胺、精胺的相关系数都不显著。因此,通过测定IMP含量变化可以预测猪肉新鲜度,且可作为猪肉保藏与加工过程中品质控制的重要指标之一。Changes of inosine-5＇-monophosphate（IMP）,putrescine,cadaverine,histamine,tyramine,spermidine and spermine contents in longissimus dorsi at 4℃ were analyzed by HPLC,and the relationship was further discussed.The results showed that storage time affected the concentration of IMP,concentration of IMP increased until reached the top on the next day,then decreased gradually;The content of spermine basically maintained at about 4.0mg/kg.The content of histamine kept low during the storage.Others all increased,especially cadaverine.Although the contents of putrescine and spermidine were low,but the changes were significant,so as tyramine.From the part of the person correlation coefficient,IMP had remarkable negative relationship with spermidine,cadaverine and the correlation coefficient were-0.981 and-0.960 respectively,which was the highest between spermidine and IMP on the level of 0.01.IMP also had remarkable negative relationship with tyramine except for putrescine,histamine and spermine.Therefore,the fresh degree of pork could be forecasted by determining the change of IMP,and it was one of the major quality variables during storage and process.

关 键 词：猪肉 IMP 生物胺 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学]