探究细菌群落对腊味（腊肉）成熟和储存过程中品质形成及生物胺积累的作用。
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou).
作者信息
Li Dawei, Zhang Wangang
机构信息
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China.
出版信息
Food Sci Biotechnol. 2023 Nov 30;33(10):2289-2299. doi: 10.1007/s10068-023-01472-1. eCollection 2024 Jul.
UNLABELLED
This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage ( < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased ( < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. and were the predominant phyla, and the dominant genera were , and . Correlation analysis showed , , , and spp. played a crucial role in determining the quality and safety of Larou.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-023-01472-1.
未标注
本研究旨在揭示细菌动态变化对中式腊肉（腊肉）品质和生物胺（BA）积累的影响。测定了腊肉成熟和储存过程中的理化参数、游离氨基酸、生物胺、氨基酸脱羧酶和微生物谱，并探讨了它们之间的关系。结果表明，腊肉成熟阶段水分和亚硝酸钠显著降低（<0.05），而pH值、氯化钠、硫代巴比妥酸反应物（TBARS）和总挥发性盐基氮显著增加（<0.05）。生物胺主要在腊肉的干腌和储存阶段形成，可能存在酪胺和苯乙胺中毒风险。厚壁菌门和变形菌门是主要菌门，优势菌属为葡萄球菌属、魏斯氏菌属和芽孢杆菌属。相关性分析表明，葡萄球菌属、魏斯氏菌属、芽孢杆菌属、乳酸菌属和假单胞菌属在决定腊肉的品质和安全性方面起着关键作用。
补充信息
在线版本包含可在10.1007/s10068-023-01472-1获取的补充材料。
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