Nadon C A, Ismond M A, Holley R
Department of Food Science, The University of Manitoba, Winnipeg, Canada.
J Food Prot. 2001 Feb;64(2):220-7. doi: 10.4315/0362-028x-64.2.220.
Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified atmosphere packaging (CO2-MAP), when combined with low-temperature storage (-1.5 degrees C), allow fresh pork to have a storage life long enough for export to overseas markets. During low-temperature storage of pork in these packaging systems, the lactic acid bacteria (LAB), which possess the enzymes for biogenic amine formation, dominate the microflora. The objectives of this study were to determine the quantities of biogenic amines in packaged fresh pork, to monitor LAB growth, and to determine the storage life by sensory evaluation. Vacuum-packaged and CO2-MAP pork were stored at -1.5+/-0.5 degrees C for 9 and 13 weeks, respectively. Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine concentrations were determined weekly by high-performance liquid chromatography and capillary gel electrophoresis. LAB and carnobacteria were enumerated weekly. Samples were evaluated for odor and appearance. The CO2-MAP was successful in delaying bacterial growth and the development of unacceptable off-odors compared with the vacuum packaging. The storage lives of the vacuum-packaged and CO2-MAP pork were 5 and 13 weeks, respectively. High-performance liquid chromatography was the superior method for biogenic amine quantification. Tyramine and phenylethylamine in pork of both packaging treatments approached levels considered to be potentially toxic. Given Canada's increasing role in the export of fresh meat to foreign markets, it is recommended that the formation of biogenic amines in vacuum-packaged and CO2-MAP pork be further investigated.
生物胺是由细菌酶催化氨基酸脱羧作用在食品中形成的。当大量摄入这些化合物时，会导致头痛、高血压、发烧和心力衰竭。真空包装和二氧化碳气调包装（CO2-MAP）等技术，与低温储存（-1.5摄氏度）相结合，能使新鲜猪肉具有足够长的储存期以出口到海外市场。在这些包装系统中猪肉低温储存期间，具有生成生物胺酶的乳酸菌（LAB）在微生物群落中占主导地位。本研究的目的是测定包装新鲜猪肉中生物胺的含量，监测乳酸菌的生长，并通过感官评价确定储存期。真空包装和CO2-MAP包装的猪肉分别在-1.5±0.5摄氏度下储存9周和13周。每周通过高效液相色谱法和毛细管凝胶电泳法测定苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺的浓度。每周对乳酸菌和肉食杆菌进行计数。对样品的气味和外观进行评价。与真空包装相比，CO2-MAP成功地延缓了细菌生长和不可接受的异味的产生。真空包装和CO2-MAP包装猪肉的储存期分别为5周和13周。高效液相色谱法是生物胺定量的优越方法。两种包装处理的猪肉中的酪胺和苯乙胺含量接近被认为有潜在毒性的水平。鉴于加拿大在向国外市场出口新鲜肉类方面的作用日益增强，建议进一步研究真空包装和CO2-MAP包装猪肉中生物胺的形成情况。
