肉类贮藏过程中FAA和BAs变化规律及腐败标识物确定  

The change of FAA and BAs in meat during storage and the identification of corruption marker

作　　者：梁菡峪[1] 曹淑瑞[2] 郑小玲[2] 唐伯彬 李贤良[2] 王国民[2] 李应国[2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆出入境检验检疫局,重庆400020

出　　处：《食品工业科技》2014年第11期309-314,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101702)

摘　　要：目的:确定肉类腐败过程蛋白降解产物作为肉类腐败变质标识物的可能性。方法:通过模拟肉类物流运输贮藏过程,利用滴定法、茚三酮柱后衍生法和高效液相色谱法,对贮藏期间肉类挥发性盐基氮,游离氨基酸和生物胺含量进行测定。结果:随着放置时间的增加,某些游离氨基酸(赖氨酸、酪氨酸、精氨酸)含量会发生不同程度的降解,而样品挥发性盐基氮和腐胺,尸胺和酪胺含量会呈不同程度的上升。以挥发性盐基氮为腐败程度参考,进一步对以上各指标进行皮尔逊相关性分析得到各指标与挥发性盐基氮的相关系数。结论:在常温物流条件下,腐胺和酪胺可作为肉类腐败标识物;在冷链物流条件下,酪胺和腐胺可作为猪后腿肌肉腐败标识物,酪胺和尸胺为牛颈部肌肉腐败标识物。Objective： To confirm the possibility of protein degradation product to be a corruption marker of meat.Methods.Semi micro kjeldahl apparatus,amino acid analyzer and high performance liquid chromatography were applied to determine total volatile basic nitrogen （TVB-N）, free amino acids and biogenic amines of meat during storage process.Results. With the increased of storage time, the levels of some of the free amino acids （lysine,tyrosine,arginine） levels occured in varying degrees of degradation, but the volatile basic nitrogen and putrescine,cadaverine and buttermilk amine content presented varying degrees of rise.Took TVB-N value as a reference of extent of corruption, Pearson correlation coefficients of each indicator were performed to obtain the correlation coefficient between each indicator and TVB-N value.Conclusions. It could be concluded that putrescine and tyramine could be meat corruption marker at room temperature logistics conditions;tyramine and putrescine could be pig leg muscle corruption marker and tyramine and cadaverine could be cattle neck muscles corruption marker in cold chain logistics conditions.

关 键 词：肉 游离氨基酸 挥发性盐基氮 生物胺 腐败 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]