正常pH值的新鲜牛肉中的胺类物质以及细菌在冷藏温度下真空包装储存期间所观察到的浓度变化中的作用。

Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.

作者信息

Edwards R A, Dainty R H, Hibbard C M, Ramantanis S V

机构信息

Institute of Food Research, Bristol Laboratory, Langford, UK.

出版信息

J Appl Bacteriol. 1987 Nov;63(5):427-34. doi: 10.1111/j.1365-2672.1987.tb04864.x.

DOI:10.1111/j.1365-2672.1987.tb04864.x

PMID:3440765

Abstract

The amine content of fresh and vacuum-packaged beef of normal pH stored at 1 degree C was evaluated by high performance liquid chromatography of dansyl derivatives. Fresh samples contained five amines, viz. putrescine, cadaverine, histamine, spermine and spermidine. Development of a natural spoilage flora during storage led to increases in concentration of putrescine and cadaverine and the production of a sixth amine, tyramine. Pure culture meat inoculation experiments showed tyramine formation to be restricted to lactobacilli and to strains of Lactobacillus divergens and Lact. carnis in particular; strains of leuconostocs, Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta were negative. Production of tyramine at cell densities less than log10 6/cm2 indicated its potential as an objective measure of acceptability/spoilage.

摘要

采用丹磺酰衍生物高效液相色谱法对在1℃下储存的正常pH值新鲜牛肉和真空包装牛肉的胺含量进行了评估。新鲜样品含有五种胺，即腐胺、尸胺、组胺、精胺和亚精胺。储存期间自然腐败菌群的生长导致腐胺和尸胺浓度增加，并产生了第六种胺，即酪胺。纯培养肉接种实验表明，酪胺的形成仅限于乳酸杆菌，特别是差异乳酸杆菌和肉乳酸杆菌菌株；明串珠菌属、肠杆菌科、假单胞菌属和热杀索丝菌菌株均为阴性。细胞密度低于log10 6/cm2时酪胺的产生表明其有可能作为可接受性/腐败的客观衡量标准。