Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.
J Agric Food Chem. 2012 Sep 12;60(36):9242-8. doi: 10.1021/jf302540c. Epub 2012 Sep 4.
Biogenic amines in low- and reduced-fat dry fermented sausages made with konjac gel (KG) as pork backfat replacer were studied. An increase (P < 0.05) was observed in the microbial count during the fermentation process, reaching levels of over 8 Log cfu/g of total viable microorganisms and lactic acid bacteria. However, no significant differences were observed in the microbiota evolution as a function of the reformulation process (fat and konjac gel content). High levels of physiological amines (spermidine, spermine, and agmatine) were observed in the raw material. From day 2 of the fermentation process an increase (P < 0.05) was observed in tyramine and putrescine, which were the predominant amines at the end of the storage period. The increase in these amines was proportional to the presence of KG and fat reduction. This can also be seen for spermine, with agmatine showing the inverse. The biogenic amine levels in these products reformulated with KG are not considered to pose a health risk to consumers.
研究了以魔芋凝胶（KG）替代猪肉背脂制成的低脂和低脂肪干发酵香肠中的生物胺。在发酵过程中观察到微生物计数增加（P < 0.05），总活菌数和乳酸菌数超过 8 Log cfu/g。然而，作为配方过程（脂肪和魔芋凝胶含量）的函数，微生物区系的演变没有观察到显著差异。在原料中观察到高水平的生理胺（亚精胺、精胺和胍丁胺）。从发酵过程的第 2 天开始，腐胺和尸胺的含量增加（P < 0.05），这两种胺是储存期结束时的主要胺类。这些胺的增加与 KG 的存在和脂肪减少成正比。精胺也是如此，胍丁胺则相反。用 KG 重新配方制成的这些产品中的生物胺含量被认为不会对消费者的健康构成威胁。
