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干发酵香肠中生物胺的产生与控制 总被引:10,自引:1,他引:10
综述了干发酵香肠中生物胺产生的条件 ,国外干发酵香肠中生物胺的含量 ,与生物胺积累有关的微生物以及影响生物胺产生的理化因素 ,并提出了控制干发酵香肠中生物胺积累的措施。 相似文献
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发酵香肠中生物胺的研究进展 总被引:1,自引:1,他引:1
生物胺是一种低分子量的有机物,主要是通过氨基酸的脱羧作用生成.它广泛存在于发酵香肠、泡菜、干酪、酸奶等发酵食品中.本文综述了目前国内外关于发酵香肠中生物胺的研究情况,主要介绍了生物胺的产生原因、常见的生物胺种类、产生物胺的主要微生物、影响生物胺产生的理化因素以及对发酵香肠中生物胺含量积累的控制措施,旨在为今后对发酵香肠中生物胺的进一步研究提供帮助. 相似文献
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发酵香肠中会存在一定量的生物胺,但由于生物胺具有一定毒性,所以当香肠中生物胺含量过量的同时,不仅会降低发酵香肠的品质,还会对香肠使用者造成各种程度的不良影响。而生物胺的积累往往是和微生物活动离不开的,导致生物胺大量积累的主要因素是具有氨基酸脱羧酶或许的微生物的生存活动。本文对发酵香肠中生物胺产生及累计过程进行了详细分析,并重点介绍了检测产生生物胺微生物的实验方法,为各位食品行业从业者提供相应的技术参考资料。 相似文献
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在猪肉香肠的自然发酵时,检测了选择的污染菌对形成的生物胺的性质和产量的作用。本文主要研究的是在肉腐败过程中胺的变化和微生物生长的变化,而且重点研究的是加入产酪胺的短乳杆菌(L.brevis)和产尸胺的阴沟肠杆菌(E.cloacae)的猪肉发酵香肠在发酵时生物胺的积累。在腐败和香肠发酵时相关微生物和胺的量较多。尸胺的高度积累和大量的不理想肠细菌有关,在香肠发酵时,酪胺的产生并不完全是乳酸菌的作用。另一方面,也涉及到必要的生产香肠的自然发酵菌,污染菌对于腐胺和其它生物胺的作用,现在还不清楚。 相似文献
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该研究利用高效液相色谱(HPLC)法对65株来源于传统发酵肉制品的耐盐、耐亚硝酸盐乳酸菌所产生物胺进行定性定量检测,筛选出降解率最高的不产生物胺菌株PL-ZL001。经形态观察、生理生化试验研究,并结合16S rDNA序列分析对其进行鉴定,同时探索其作为发酵剂对发酵香肠中生物胺含量的影响。结果表明,菌株PL-ZL001被鉴定为植物乳杆菌(Lactobacillus plantarum),添加菌株PL-ZL001可抑制发酵香肠中6种生物胺的积累,尤其是对毒性最大的组胺含量的控制,效果显著优于商业用木糖葡糖球菌(Staphyloccus xylose)(P<0.05)。 相似文献
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以四川省10 区域自然发酵香肠及人工接种发酵剂的牦牛肉香肠共21 个样品为研究对象,测定发酵香肠中的生物胺含量。结果发现,21 个发酵香肠样品中均检测到酪胺、亚精胺、精胺、尸胺、腐胺、色胺及组胺,β-苯乙胺均未检出;生物胺总量在57.34~411.12 mg/kg,除采自凉山州西昌的自然发酵牦牛肉香肠和广安的自然发酵猪肉香肠中酪胺含量超过了美国食品及药品管理局(Food and Drug Administration,FDA)规定标准(酪胺含量≤100 mg/kg),其余均不存在生物胺安全问题。 相似文献
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The interaction between tyrosine-decarboxylase and proteolytic activities of a Lactobacillus curvatus and Staphylococcus xylosus, respectively, on biogenic amine production during the ripening and the storage of dry fermented sausages was investigated. Water content, pH, proteolysis parameters, microbial counts, and biogenic amine contents were monitored in spontaneously and starter fermented sausages. The use of proteolytic staphylococci as starter resulted in a higher content of non-protein nitrogen and total free amino acids. Tyramine was the main amine produced in all batches. However, tyrosine-decarboxylase activity of the L. curvatus starter strain was weak and yielded lower amounts of tyramine than those produced by the wild mioroflora in the control batch. Association between tyramine production and proteolysis could only be established in a defectively dried batch. Putrescine and cadaverine accumulation was efficiently reduced in the starter-mediated fermentation, in agreement with the lower development of enterobacteria. Phenylethylamine and tryptamine were only detected in the spontaneously fermented sausages, while histamine, spermine and spermidine did not vary during the ripening. Biogenic amine levels and related parameters showed significant changes during the storage of dry sausages depending on the temperature and the batch. As a general rule, changes in the pH, proteolysis, microbial counts, and biogenic amine contents were stronger at 19 degrees C than at 4 degrees C. The results suggest that refrigeration would be advisable for preventing further accumulation of biogenic amines during the storage of dry fermented sausages. 相似文献
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Biogenic amines in dry fermented sausages: a review 总被引:22,自引:0,他引:22
Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern because their not equilibrate assumption in human organism can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the detoxification of these substances. The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation. These include process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production. Moreover, the role of microorganisms with amino oxidase activity as starter cultures to control or reduce the accumulation of biogenic amines during ripening and storage of sausages is discussed. 相似文献
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Mixed starter cultures to control biogenic amine production in dry fermented sausages 总被引:2,自引:0,他引:2
Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines. 相似文献
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Ljilja Torović Vera Gusman Svetlana Kvrgić 《Food Additives and Contaminants: Part B: Surveillance Communications》2020,13(1):64-71
ABSTRACTFrom the public health point of view, safety of dry fermented sausages is of concern due to possible presence of biogenic amines and some other food hazards. Taking into consideration that biogenic amines are chemical indicators of microbiological contamination, industrial and artisanal dry fermented sausages produced in Serbia were subjected to the microbiological and biogenic amine profiling. Microorganisms identified by MALDI-TOF MS included Cronobacter sakazakii and Listeria innocua, whereas the food pathogens were not detected. Biogenic amine content, determined by HPLC method in the range from 37.3 to 1186 mg/kg, was characterised as very low to low in 40% of the samples, moderate in 38%, high in 14% and very high in 8%. Risk assessment revealed that consumption of dry fermented sausages could cause histamine and tyramine intake up to 11.9% and 3.4% of threshold dose for healthy population, respectively. Adverse health effects would be rather unlikely for general population. 相似文献
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Three trials were carried out to study the influence of the diameter on biogenic amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was done on three groups of Spanish dry fermented sausages with different diameter. In the second, two sections (centre and edge) of salchichón sausages were examined. The last trial consisted in the study of the ripening of two batches of sausages fermented under the same conditions but with two different diameters. Biogenic amine contents varied among the different type of products as well as among the same type of samples. Generally, amine levels in the biggest diameter sausages were higher than in the thinnest sausages. Amine contents were higher in the central part of the sausages than in the edge. During the ripening, larger tyramine amounts were formed in sausages with the biggest diameter. Statistical correlations were found among the diameter, the pH, the proteolysis and some amines. The results of the three trials agree with the hypothesis that the diameter is a factor that may affect the formation of biogenic amines during sausage fermentation. 相似文献
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Leggio A Belsito EL De Marco R Di Gioia ML Liguori A Siciliano C Spinella M 《Journal of food science》2012,77(4):S170-S175
This paper compares some important parameters and the free amino acid and biogenic amine contents of cured industrial and homemade meat products. To this aim, industrial and homemade "soppressata" and "salsiccia", typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher level of free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrial products is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free amino acid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated that appreciable differences exist between homemade and industrial sausages. 相似文献