Latorre-Moratalla M L, Bover-Cid S, Aymerich T, Marcos B, Vidal-Carou M C, Garriga M
Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
Meat Sci. 2007 Mar;75(3):460-9. doi: 10.1016/j.meatsci.2006.07.020. Epub 2006 Oct 13.
The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.
研究了在香肠发酵前对肉糜施加高静水压（200MPa）以及接种发酵剂，以提高传统西班牙发酵香肠（富埃特香肠和西班牙辣香肠）的安全性和品质。西班牙辣香肠中形成的生物胺比富埃特香肠中的多。在不干扰酸化、干燥和蛋白水解等成熟性能的情况下，静水压可防止肠杆菌生长，但对革兰氏阳性菌影响不大。随后，观察到对二胺（腐胺和尸胺）积累有强烈抑制作用，但对酪胺没有影响。从传统香肠的本土细菌中筛选出的接种脱羧酶阴性菌株对高静水压处理具有抗性，能够主导发酵过程，防止肠球菌生长并显著减少肠杆菌数量。在用未加压或加压肉糜制作的香肠中，发酵剂是防止酪胺和两种二胺积累的最有效措施。
