The Biogenic Amine Change And Control Measures Of Pork In The Process Of Storage

The cold fresh pork has a short shelf life and perrishable.Frozen pork has the problem that high loss of juice and some nutrient.Superchilling fresh isthe mild frozen storage that the temperature between food freezing point below 1?2?.Superchilling fresh as a new way of storage,can effectively maintain the original quality and extend the shelf life of pork.In this paper,research on the subject is vacuum pork.Compared the change of pork quality under the low temperature and superchilling,and the change of biogenic amines were analyzed.On this basis,biogenic amines as the key quality factor to analyzed the effects of three different storage temperatures on the production of biogenic amines,and was established the prediction model of pork storage period.In order to control the formation of biogenic amines and improve the quality of pork.The study used the four kinds of natural preservatives on the pork and tested the effects of formation of biogenic amines,microstructure observation,physical and chemical indexes,and sensory evaluation.The main contents and results were as follows:1.The fresh pork was stored in vacuum at(-3±1)? and(4±1)?,respectively.The samples were stored at 0 d,4 d,8 d,12 d,16 d,20 d,24 d,32 d,40 d(Phe,Put,Cad,His,Tyr,Spd,Spm,TBA),the physical and chemical properties(TVB-N,TBARS,pH,juice loss),Through sensory evaluation and microstructure observation to study the two kinds of temperature storage of pork freshness and quality changes.The results showed that chilled pork was corrupt and deteriorated at the 12th day,while the microbial growth was slow in the superchilling pork,and the total number of colonies was still less than 6.0 lg(CFU/g)at the 40th day,the sensory quality was better than that of the chilled storage,the TVB-N value and the TBARS value increased slowly,the amount of biogenic amines was lower than chilled storage group,the juice loss rate was higher than chilled storage group.The muscle fibers have not been damaged significantly and maintained the integrity of muscle cells at the superchilling storage by electron microscopy.2.The fresh pork was stored in vacuum at(-3±1)?,(4±1)? and(10±1)?,and the contents of total volatile base nitrogen(TVB-N)and biogenic amine were measured during storage.,Combined with the Arrhenius equation,to establish a kinetic model for predicting pork shelf life.The results showed that the activation energy(Ea)was 81.91 kJ/mol by using the Arrhenius equation to construct the kinetic model between the total amount of biogenic amines and the storage temperature and storage time.The model was verified and the relative error was less than 10%.It showed that the model can accurately predict the shelf life of pork in the range of(-3±11??(10±1)?.3?Using the mass fraction of 2%chitosan,clove oil,cinnamon oil and garlic oil hardle fresh pork,and then vacuum packaging,freezing storage(-3±1?),with sensory evaluation,TVC,TVB-the value of N and biogenic amine content as the determination of index,the effect of preservation of four kinds of natural antistaling agent.The results showed that chitosan could significantly inhibit the formation of histamine,putrescine,tyramine and cadaverin.The total biogenic ammonia production was 61.92 mg/kg(40 d)in the safe range and far lower In the limited standard.The effect of cinnamon essential oil on the inhibition of biogenic amines was good,and the total biogenic amine production was 68.93 mg/kg on the 40th day.Clove essential oil on histamine and putrescine inhibition effect is better,and garlic oil on the inhibition of tyrosine strong.At the same time,four kinds of preservation liquid played a positive role that inhibited microbial growth,slowed TVB-N value and TBARS value rise and decreased sensory quality.Comprehensive judgment,the effect of four kinds of fresh liquid preservation were:chitosan>cinnamon oil>clove essential oil>garlic oil.