发酵土耳其干香肠（ sucuk ）中生物胺的形成受乳链菌肽和亚硝酸盐的影响。
Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
机构信息
Department of Food Technology, Vocational School, University of Adıyaman, Adiyaman, Turkey.
出版信息
J Sci Food Agric. 2010 Dec;90(15):2669-74. doi: 10.1002/jsfa.4138.
BACKGROUND
The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology.
RESULTS
The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values.
CONCLUSION
The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation.
背景
本研究采用响应面法的中心组合设计，研究了亚硝酸盐（0、100 和 200mg/kg）和乳链菌肽（0、250 和 500mg/kg）对萨拉米香肠中生物胺形成的影响。
结果
添加亚硝酸盐可降低色胺、2-苯乙胺、腐胺、尸胺、酪胺和组胺的水平，而乳链菌肽则降低色胺水平和乳酸菌计数。然而，乳链菌肽增加了腐胺、尸胺和亚精胺的水平。它们的交互作用对腐胺值也有显著影响（P<0.05）。
结论
通过添加乳链菌肽可以降低亚硝酸盐的添加量，从而抑制生物胺的形成。
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