Bover-Cid S, Izquierdo-Pulido M, Carmen Vidal-Carou M
Department of Nutrition and Food Science - CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, Barcelona E-08028, Spain.
Meat Sci. 2001 Feb;57(2):215-21. doi: 10.1016/s0309-1740(00)00096-6.
The effect of sugar omission on biogenic amine contents of slightly fermented sausages during ripening and storage was evaluated. Two batches of spontaneously fermented sausages were produced with and without sugars in two different trials at pilot-plant scale. Ripened sausages were stored at 4 and 19°C for a further 20 days. Tyramine and cadaverine were the main amines formed during ripening, their contents being significantly higher in batches without sugar. High counts of LAB and Enterobacteriaceae could be associated with the production of tyramine and cadaverine, respectively. The occurrence of putrescine depended on the trial and batch. Sausages without sugar contained more putrescine than those with sugar in trial 1, but this was not repeated in trial 2, in which a high production of agmatine occurred. Tryptamine and phenylethylamine were only detected in the later stages of ripening, their contents also being higher in sausages without sugar. Biogenic amine contents generally rose during storage at 19°C, the increase being especially important for cadaverine and tyramine in sausages without sugar. Levels of spermidine and spermine remained constant during ripening and decreased slightly during storage. Sugar omission is not recommended because it might increase biogenic amine accumulation during the manufacture and storage of slightly fermented sausages.
评估了在成熟和储存过程中不添加糖对轻度发酵香肠生物胺含量的影响。在中试规模的两个不同试验中，分别生产了两批添加糖和不添加糖的自发发酵香肠。成熟后的香肠在4℃和19℃下再储存20天。酪胺和尸胺是成熟过程中形成的主要胺类，在无糖批次中其含量显著更高。乳酸菌（LAB）和肠杆菌科的高计数分别可能与酪胺和尸胺的产生有关。腐胺的出现取决于试验和批次。在试验1中，无糖香肠中的腐胺含量比有糖香肠中的多，但在试验2中未出现这种情况，试验2中胍丁胺产量很高。色胺和苯乙胺仅在成熟后期被检测到，其含量在无糖香肠中也更高。在19℃储存期间，生物胺含量通常会上升，对于无糖香肠中的尸胺和酪胺来说，这种增加尤为显著。亚精胺和精胺的水平在成熟过程中保持恒定，在储存期间略有下降。不建议不添加糖，因为这可能会增加轻度发酵香肠在制造和储存过程中生物胺的积累。
