重组发酵火腿中生物胺含量的变化

采用3种方法加工重组火腿分别为:传统非酶重组工艺(Ⅰ组),嫩化酶酶解后将其钝化、再与交联酶协同工艺(Ⅱ组)和嫩化酶酶解后不将其钝化、与交联酶协同工艺(Ⅲ组)。通过液相色谱串联三重四级杆质谱仪分析检测,从3种工艺的重组火腿中生物胺含量变化得知:在酶处理不加抑制剂的重组火腿组(Ⅲ组)中的生物胺总量最低,各处理所含生物胺均是亚精胺所占比例最高;在发酵0、7d和14d的所有样品组中,组胺、酪胺、亚精胺含量随着发酵的进行呈先升后降趋势;在最终产品中,组胺在传统工艺产品含量最高17.86μg/kg,酶解两种工艺含量相当,亚精胺在不加抑制剂工艺产品中含量最高2328.99μg/kg;腐胺和色胺均未检出。

Changes of Biogenic Amine on Restructured Fermented Hams

Restructuring ham was processed with three treatments, including traditional restruction （I group）, combination of tenderizer and crosslinking enzyme inbibitor with （Ⅱ group） and combination of tenderizer and crosslinking enzyme without inhibitor （Ⅲ group）. LC/MS-MS was employed to analyze puterscine, histamine, tyramine, sperrnidine and tryptamine content. The results indicated that enzymolysis samples of no adding inhibitor （III group） had the lowest BA content. Spermldine was in the highest concentration of BA in all samples. In all the samples group, and spermldine, histamine, and tyramine content rose at beginning then declined during the 0, 7 days and 14 days fermention. The I group had the highest histamine content （17.86 μtg/kg）, and Ⅲ group had the highest spermldine content （2328.99μg/kg） in final products, and tryptamine and puterscine were not detected in all the samoles.