Wei Fashan, Xu Xinglian, Zhou Guanghong, Zhao Gaiming, Li Chunbao, Zhang Yingjun, Chen Lingzhen, Qi Jun
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Weigang No. 1, Nanjing 210095, PR China; Henan Province Bureau of Quality and Technical Supervision, Zhengzhou 450004, PR China.
Meat Sci. 2009 Mar;81(3):451-5. doi: 10.1016/j.meatsci.2008.09.005. Epub 2008 Sep 23.
N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (γ-irradiation) on these chemicals in dry-cured Chinese Rugao ham during ripening and post-ripening were investigated. Rugao hams were irradiated at a dose of 5kGy before ripening and were then ripened in an aging loft. Although γ-irradiation degraded tyramine, putrescine and spermine, on the other hand, it promoted the formation of spermidine, phenylethylamine, cadaverine and tryptamine. Residual nitrite was significantly reduced by γ-irradiation. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosopyrrolidine (NPYR) were found in Chinese Rugao ham during ripening and post-ripening but could be degraded with γ-irradiation. The results suggest that γ-irradiation may be a potential decontamination measure for certain chemical compounds found in dry-cured meat.
N-亚硝胺、生物胺和残留亚硝酸盐均为有害物质，且常存在于腌肉中。本研究调查了γ射线辐照对如皋干腌火腿成熟及成熟后这些化学物质的影响。如皋火腿在成熟前以5千戈瑞的剂量进行辐照，然后在陈化室中进行成熟处理。虽然γ射线辐照降解了酪胺、腐胺和精胺，但另一方面，它促进了亚精胺、苯乙胺、尸胺和色胺的形成。γ射线辐照显著降低了残留亚硝酸盐的含量。在如皋火腿成熟及成熟后过程中检测到N-亚硝基二甲胺（NDMA）、N-亚硝基二乙胺（NDEA）和N-亚硝基吡咯烷（NPYR），但它们可被γ射线辐照降解。结果表明，γ射线辐照可能是一种针对干腌肉中某些化合物的潜在去污措施。
