Bover-Cid Sara, Miguelez-Arrizado M Jesús, Luz Latorre Moratalla L, Vidal Carou M Carmen
Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXII s/n, E-08015 Barcelona, Spain.
Meat Sci. 2006 Jan;72(1):62-8. doi: 10.1016/j.meatsci.2005.06.003. Epub 2005 Jul 26.
Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final levels were similar, tyramine accumulated more rapidly in F-sausages, which contained putrescine as the second amine. By contrast, U-sausages accumulated much more cadaverine than putrescine. F-sausages showed a slightly lower pH and free amino acid content as well as higher counts of technological flora (lactic acid and gram positive catalase positive bacteria) and lower counts of enterobacteria. Therefore, to freeze the meat raw materials for few days before sausage manufacture could be a useful practice, especially for the artisan fermented sausages (without starter), because it helps to reduce enterobacteria development and cadaverine production.
研究了用未冷冻鲜肉（U型香肠）和冻融肉（F型香肠）制作的自发发酵香肠（富埃特香肠）中的生物胺积累情况。目的是调查原材料的冷冻储存是否会影响香肠发酵过程中的微生物组成及其产胺活性。酪胺是所有香肠中的主要胺类。尽管最终含量相似，但酪胺在含有腐胺作为第二胺类的F型香肠中积累得更快。相比之下，U型香肠积累的尸胺比腐胺多得多。F型香肠的pH值和游离氨基酸含量略低，技术菌群（乳酸和革兰氏阳性过氧化氢酶阳性细菌）数量较高，肠杆菌数量较低。因此，在制作香肠前将肉类原料冷冻几天可能是一种有用的做法，特别是对于手工发酵香肠（无发酵剂），因为这有助于减少肠杆菌的生长和尸胺的产生。
