Wójciak Karolina M, Solska Elżbieta
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):191-200. doi: 10.17306/J.AFS.2016.2.19.
In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the effects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing.
In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2- and 36-month-old samples.
The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were significantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confirmed the effectiveness of the fermentation process of acidification on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confirmed this finding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples.
In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the first stages of ageing and ensured the microbiological safety of the product not only in the first stage of fermentation but also at the end of ageing (36 months).
近年来，人们对未腌制肉类产品的兴趣日益浓厚，并且开展了关于使用可替代亚硝酸盐的物质（如酸性乳清）的研究。尽管发酵肉制品存在这个问题，但关于延长陈化对用酸性乳清腌制的发酵牛肉中化学毒物（亚硝胺、生物胺、次级脂质氧化产物）和微生物毒物（单核细胞增生李斯特菌、金黄色葡萄球菌、嗜盐菌）形成的影响尚无相关信息。本研究的目的是确定经过延长陈化的发酵牛肉中选定的病原菌、生物胺和N - 亚硝胺的含量。
在本研究中，分析了用酸性乳清腌制的发酵牛肉在0个月、2个月和36个月陈化过程中选定的病原菌、N - 亚硝胺、生物胺、氨基酸、硫代巴比妥酸反应物（TBARS）值的变化。
陈化2个月的发酵牛肉的pH值（分别为5.68、5.49和5.68）显著低于生产成熟期末获得的pH值（分别为5.96、5.97和5.74）（p < 0.05），这证实了牛肉酸化发酵过程的有效性。高乳酸菌含量（5.64 - 6.30 log cfu/g）证实了这一发现。两种产品中均未检测到组胺。在用酸性乳清腌制的发酵牛肉中发现总生物胺的最高浓度（即1159.0 mg/kg），而在添加硝酸盐和亚硝酸盐的对照牛肉中仅观察到209.8 mg/kg。在任何陈化牛肉样品中均未检测到N - 亚硝胺。
在本研究中，用酸性乳清腌制牛肉并未抑制所分析样品中生物胺的产生。高浓度的游离氨基酸（FAA）作为生物胺的潜在前体，可能导致强烈的肽酶活性。所得结果表明，生物胺不是发酵牛肉中亚硝胺形成的直接前体。来自酸性乳清的乳酸菌菌株在陈化的第一阶段降低了pH值，并确保了产品不仅在发酵的第一阶段而且在陈化结束时（36个月）的微生物安全性。
