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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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脂质氧化产品对发酵香肠中的历史素形成的影响
Yuxiang Xu1, Huaihui Zhang1, Hongzhan Wang1
1Laboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.
Foods (Basel, Switzerland)
|December 11, 2025
概括
在发酵香肠中,脂质氧化较高会增加组胺水平. 特定的氧化产品,如十进制和六进制与这种基因组胺积累有关,为改善食品安全提供了途径.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 在发酵香肠中积累的海斯塔明是一种食品安全问题.
- 脂质氧化是肉制品中常见的过程,可能会影响生物氨基的形成.
研究的目的:
- 为了研究脂质氧化强度和发酵香肠中的组胺积累之间的关系.
- 为了确定促进组胺素形成的特定脂质氧化产品.
主要方法:
- 猪背脂在不同的温度 (50°C,60°C,70°C) 中被氧化,用于生产香肠.
- 测量了基因组胺含量,并对选定的样本进行了非向代谢.
- 使用多变量统计分析 (PCA,OPLS-DA) 和皮尔森相关性来识别关键化合物.
主要成果:
- 在脂质氧化程度和基因组胺含量之间发现了显著的正相关性 (p < 0.05).
- 在测试的氧化温度中,基因组胺水平在17.45至22.97毫克/公斤之间.
- 四种化合物 (十进制,非门,六进制,1-octen-3-ol) 与胰岛素有很强的正相关性 (p < 0.01).
结论:
- 特定的脂质氧化产物,特别是像十和六这样的化物,与发酵香肠中的胰岛素水平增加密切相关.
- 在加工过程中控制脂质氧化可能是一个可行的策略,以减少生物氨基的形成,并提高发酵肉制品的安全性.
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