Ruiz-Capillas C, Cofrades S, Serrano A, Jiménez-Colmenero F
Department of Science and Technology of Meat and Fish Products, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.
J Food Prot. 2004 Mar;67(3):607-9. doi: 10.4315/0362-028x-67.3.607.
This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.
本文评估了生物胺的变化情况，以及这些变化与含有转谷氨酰胺酶作为冷结合剂和不同量核桃的冷藏新鲜重组牛排中微生物生长的关系。添加核桃和冷藏有利于储存期间总细菌数和乳酸菌数的增加，而肠杆菌科不受影响。最初生物胺浓度最高的是亚精胺、精胺和酪胺。添加核桃和冷藏通常都有利于胺类（酪胺、组胺、腐胺和尸胺）的形成，在储存期结束时这种现象更为明显。另一方面，胍丁胺一般不受核桃的影响。
