Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, P- 2781-901 Oeiras, Portugal.
Meat Sci. 2014 Jan;96(1):82-7. doi: 10.1016/j.meatsci.2013.05.042. Epub 2013 Jun 12.
The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time--but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.
在 4°C 下储存 28 天期间，监测了来自马、牛和火鸡肉制成的各种欧式成熟香肠中游离氨基酸和生物胺浓度的变化。总的来说，随着时间的推移，这两种化学物质家族的浓度都有所增加——但在每种肉类中，浓度变化的模式却截然不同：马肉香肠中的游离氨基酸总量增加了 13 倍，牛肉香肠中的游离氨基酸总量增加了 5 倍，但火鸡香肠中的游离氨基酸总量减少到三分之一；在冷藏 28 天后，火鸡香肠中的生物胺总量达到 730 毫克/公斤，牛肉香肠中的生物胺总量达到 500 毫克/公斤，而马肉香肠中的生物胺总量达到 130 毫克/公斤。腐胺在火鸡和牛肉香肠中的最高水平分别达到 285 毫克/公斤和 278 毫克/公斤；尸胺在火鸡和牛肉香肠中的最高水平分别达到 6 毫克/公斤和 9 毫克/公斤；组胺在火鸡和牛肉香肠中的最高水平分别达到 263 毫克/公斤和 26 毫克/公斤。因此，火鸡香肠可能会引起公共安全问题。
