四川农业大学学报 ›› 2020, Vol. 38 ›› Issue (04): 484-492.doi: 10.16036/j.issn.1000-2650.2020.04.015

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原料肉污染程度对发酵牛肉香肠中微生物、生物胺及含氮化合物的影响

徐晔, 杨月, 王艺伦, 牛淑慧, 杨壹芳, 余沁芯, 肖子涵, 刘书亮, 何利, 陈淑娟, 刘爱平, 杨勇*   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 收稿日期:2019-12-23 出版日期:2020-08-28 发布日期:2021-02-02
  • 作者简介:徐晔,在读硕士。*责任作者:杨勇,博士,教授,主要从事肉品加工与质量控制研究,E-mail:yangyong676@163.com。
  • 基金资助:
    四川省科技厅重点研发项目(2018NZ0002)

Effect of Contamination Degree of Raw Meat on Microorganism, Biogenic Amines and Nitrogen-Containing Compound during Fermented Beef Sausages Processing

XU Ye, YANG Yue, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong*   

  1. College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China
  • Received:2019-12-23 Online:2020-08-28 Published:2021-02-02

摘要: 【目的】以发酵牛肉香肠为对象,探究不同污染程度的原料肉加工过程中有害物质的变化规律。【方法】采用微生物计数、高效液相色谱、凯氏定氮等方法对香肠加工过程中微生物数量、生物胺及含氮化合物含量进行检测。【结果】随着原料肉污染程度的升高,发酵牛肉香肠中微生物数量、生物胺含量、挥发性盐基氮含量均呈上升趋势,总氮含量、氨基酸态氮含量均呈下降趋势,其中轻度污染的牛肉制作的发酵香肠中菌落总数、总生物胺含量、总氮含量最高分别可以达到3.24×107 CFU/g、118.82 mg/kg、50.10 mg/g,而重度污染的牛肉制作的香肠中最高分别达到2.48×108 CFU/g、182.32 mg/kg、44.20 mg/g。【结论】原料肉的污染程度对发酵牛肉香肠中微生物、生物胺、含氮化合物的含量都有显著影响,在发酵香肠加工过程中,控制原料肉的污染可以有效减少微生物的总量,减缓生物胺的积累,抑制蛋白质的降解,从而达到减少有害物质产生与积累的目的。

关键词: 牛肉, 污染程度, 发酵牛肉香肠, 生物胺, 微生物

Abstract: 【Objective】 This study was designed to determine the variation curve of harmful substances compounds during sausage processing using contaminated raw meat. 【Method】 Microbial count, high performance liquid chromatography and Kjeldahl determination were performed to explore the effects of raw meat with different contamination levels on the number of microorganisms, the content of biogenic amines and nitrogen-containing compounds during sausage processing. 【Result】 The results showed that with the increase of the contamination degree of the raw meat, the number of microorganisms and the content of the biogenic amines, nitrogen-containing compounds in the fermented beef sausage presented an increasing trend, and the total nitrogen content, amino acid nitrogen presented a decreasing trend. The total number of bacterial colonies, the content of total biological amine and the content of total nitrogen in sausage made from mildly contaminated beef were 3.24×107 CFU/g, 118.82 mg/kg and 50.10 mg/g, respectively. The sausage produced by highly contaminated beef were reached 2.48′108 CFU/g, 182.32 mg/kg and 44.20 mg/g respectively. 【Conclusion】 The degree of contamination of raw meat had a great effect on microorganisms, biogenic amines and nitrogen-containing compounds in fermented beef sausages. The generation of the microorganism and the accumulation of the biogenic amines can be effectively reduced, and the degradation of the protein can be inhibited by controlling the degree of contamination of the raw meat during production, so as to reduce the production and accumulation of harmful substances.

Key words: beef, degree of contamination, fermented beef sausages, biogenic amine, microorganism

中图分类号: 

  • TS251.5