吴春霞,杨雁,陈韬

• 1:云南农业大学食品科学技术学院
• 2:昆明学院旅游学院

摘要(Abstract)：

为探究耿马酸肉加工过程中生物胺和致病菌的变化，将传统耿马酸肉在25℃下发酵，取0,2,4,6 d样品检测生物胺、致病菌、主要理化指标和游离氨基酸，分析生物胺与各指标之间的相关性。结果表明，耿马酸肉中共检测出组胺、尸胺、腐胺、酪胺、苯乙胺、精胺、亚精胺和色胺8种生物胺，在发酵第6天时，生物胺总量为310.50 mg/kg,大约是限量值的1/3,酪胺含量最高，为118.14 mg/kg,已超过推荐的安全值(100 mg/kg),尸胺次之，为85.55 mg/kg。在整个发酵过程中均检测到大肠菌群，最高为5.28 lg CFU/g;金黄色葡萄球菌均小于10 CFU/g;沙门氏菌和单核细胞增生李斯特氏菌均未检出。大肠菌群、亚硝酸盐残留量、pH和NaCl含量与大多数生物胺具有显著相关性；腐胺、尸胺、酪胺、精胺、生物胺总量与多种游离氨基酸呈极显著正相关。生食耿马酸肉可能存在大肠菌群和酪胺中毒的风险。

关键词(KeyWords)： 耿马酸肉;生物胺;致病菌;理化指标;游离氨基酸

Abstract:

Keywords:

基金项目(Foundation): 云南农业大学科研发展基金项目(KX900127000)

作者(Author): 吴春霞,杨雁,陈韬

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