Ngapo Tania M, Vachon Lise
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boulevard Casavant Ouest, St-Hyacinthe, Québec J2S 8E3, Canada.
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boulevard Casavant Ouest, St-Hyacinthe, Québec J2S 8E3, Canada.
Food Chem. 2017 Oct 15;233:500-506. doi: 10.1016/j.foodchem.2017.04.120. Epub 2017 Apr 22.
The aim of this study was to evaluate concentrations and evolution of biogenic amines in Canadian pork destined for the Japanese market. At 48h post-mortem, export quality loins were aged at -1.7°C for 13, 28, 43 or 58d (chilled) or 4.0°C for 5d (fresh). Increasing concentrations of putrescine, spermine and spermidine were observed with chilled ageing period and were greater in chilled export (43d at -1.7°C) than domestic market (5d at 4.0°C) pork equivalents. Cadaverine was detected, but was not influenced by ageing conditions, and tyramine was only detected in some samples after 43days at -1.7°C. Individual biogenic amines were not correlated with their precursor amino acids. Biogenic amines in Canadian pork for the chilled export Japanese market were not in sufficiently high concentrations to pose a risk of intoxication.
本研究的目的是评估面向日本市场的加拿大猪肉中生物胺的浓度及其变化情况。宰后48小时，将用于出口的猪里脊肉在-1.7°C下冷藏熟成13、28、43或58天，或在4.0°C下新鲜保存5天。随着冷藏熟成时间的延长，腐胺、精胺和亚精胺的浓度不断增加，且冷藏出口猪肉（-1.7°C下43天）中的这些生物胺浓度高于国内市场同等猪肉（4.0°C下5天）。检测到了尸胺，但它不受熟成条件的影响，而酪胺仅在-1.7°C下保存43天后的部分样品中被检测到。单一生物胺与其前体氨基酸之间没有相关性。面向日本冷藏出口市场的加拿大猪肉中生物胺的浓度并不高，不会构成中毒风险。
