Lorenzo José M, Martínez Sidonia, Franco Inmaculada, Carballo Javier
Área de Tecnologı´a de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, Spain.
Meat Sci. 2007 Oct;77(2):287-93. doi: 10.1016/j.meatsci.2007.03.020. Epub 2007 Apr 2.
The content of nine biogenic amines (agmatine, tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) was determined throughout the manufacture of dry-cured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the fore leg of the pig following a similar process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) on the biogenic amine content during manufacture was also studied. Tryptamine and spermine were the main biogenic amines in fresh meat, while tryptamine and cadaverine were the most abundant at the end of the manufacturing process. During ripening the total amine content increased significantly (P<0.05) in the batches made both without and with additives. The use of additives significantly (P<0.05) increased the total amine content and the content of tryptamine, tyramine and histamine. The total biogenic amine content at the end of the manufacturing process was low as expected for a product in which there is little active microbial metabolism during manufacture.
在西班牙西北部，人们用猪前腿按照与干腌火腿类似的工艺制作传统干腌加盐成熟肉制品——干腌拉孔（dry - cured lacón）。在整个干腌拉孔的制作过程中，测定了9种生物胺（胍丁胺、色胺、2 - 苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺）的含量。还研究了添加剂（葡萄糖、亚硝酸钠、硝酸钠、抗坏血酸钠和柠檬酸钠）在制作过程中对生物胺含量的影响。色胺和精胺是鲜肉中的主要生物胺，而在制作过程结束时，色胺和尸胺含量最高。在成熟过程中，无论有无添加剂的批次，总胺含量均显著增加（P<0.05）。添加剂的使用显著（P<0.05）增加了总胺含量以及色胺、酪胺和组胺的含量。正如预期的那样，对于一种在制作过程中几乎没有活跃微生物代谢的产品，制作过程结束时的总生物胺含量较低。
