Study On The Dynamic Changes And Control Of Biogenic Amines In Low-sodium Bacon

Biogenic amines are a class of low molecular weight nitrogen-containing organic compounds that are widely found in various foods.There are three conditions for the production of biogenic amines: rich amino acid precursors,amino acid decarboxylase,and a suitable acid environment.Due to the high protein content in fermented meat products and the fermentation process requiring the participation of multiple microorganisms,biogenic amines in fermented products are very abundant.Low-concentration biogenic amines have the function of biological activity,and when a certain high concentration of biogenic amines in food will cause a variety of toxic effects on the human body,so qualitative and quantitative analysis of biogenic amines in fermented meat products is particularly necessary.At present,research on biogenic amines in fermented meat products is mainly directed to fermented sausages and hams.There are few reports on biogenic amines in bacon,and reports of biogenic amines in popular low-sodium bacon are almost blank.Therefore,in this experiment,response surface methodology was used to optimize the derivatization conditions for high-fat samples such as low-sodium bacon,and more suitable extraction conditions for biogenic amines were determined.And compared with high-salt bacon and low-salt bacon without alternative salt to conduct safety assessment,and studied the correlation between biogenic amine production laws,physical and chemical indicators and microbial indicators in low-sodium bacon.Finally,the effect of orange peel extract on the inhibitory effect and quality characteristics of biogenic amines in low-sodium bacon was studied,and the optimal amount of orange peel extract was determined.It lays the foundation for the research and control of biogenic amines in low-sodium bacon,and also provides a more comprehensive theoretical basis for the safety assessment of low-sodium bacon.The main conclusions of the experiment are as follows:1.The optimal range of derivatization temperature,derivatization time,and derivatizing agent volume were determined by single-factor experiments to be 35~45 °C;30~40 min;2.5~3.5 m L,respectively.Single-factor tests show that when multiple biogenic amines are present,dansyl chloride may have different sensitivities to different amines,and its ability to respond to polyamines(spermine,spermidine)and histamine is weaker than other amines.This phenomenon is particularly noticeable when the reaction time is insufficient and the amount of dansyl chloride added is insufficient.When the optimal reaction time is determined and the reaction temperature is appropriate,the amount of dansyl chloride added appropriately can make this difference completely disappear.2.Then according to the Design-Expert analysis results,the optimal parameters of the biogenic amine derivatization program were derived as derivatization temperature 40.06 °C,derivatization time 34.70 min,and derivatizing agent volume 3 m L.The predicted value of the total biogenic amine area obtained from the model was 4602988.Combined with the operability of actual experiments,the optimal derivatization parameters were adjusted to a derivatization temperature of 40 °C,a derivatization time of 35 min,and a derivatizing agent volume of 3 m L.Using the above parameters for verification tests,the total area of biogenic amines was 4600771±52396,and the coincidence rate with the predicted value reached 99.95%,indicating that the model can better predict the derivatization effect of biogenic amines and has a high reference value.3.By comparing the extraction effects of three kinds of extraction methods on low-salt bacon biogenic amines,the results show that the conditions of the selected conditions are 30 °C and 135 rmp.Optimized extraction methods and derivatization conditions were used to detect biogenic amines in low-sodium bacon using high-performance liquid chromatography.In the laboratory-made low-salt bacon products,eight biogenic amines were detected.And the content of phenethylamine and spermine is higher,followed by histamine,tyramine,putrescine,spermidine,and finally tryptamine and cadaverine.There is no significant difference(P>0.05)in the content of important biogenic amines(histamine,tyramine,putrescine,cadaverine)between high-salt bacon and low sodium bacon,while putrescine in low-salt(without replacement salt)is significantly(P<0.05)higher compared with high-salt bacon and low sodium bacon.4.The high-performance liquid chromatography method was used to study the dynamic changes of biogenic amines during the processing of low-sodium bacon.The results showed that the total amount of biogenic amines had been increasing during the processing of low-sodium bacon,and reached a maximum of 148.92 mg/Kg at 3 days after ripening.After the late ripening period,the biogenic amines content in the final product was 123.93 mg/Kg.During the processing,there were no obvious changed law in the 8 kinds of biological amines.Among them,spermidine and spermine were always present throughout the processing of low-sodium bacon,and the spermine content was higher.5.The principal component analysis method was used to analyze the correlation between the production of biogenic amines in low-sodium bacon and the physicochemical indicators and microorganisms of low-sodium bacon.The biogenic amines in low-sodium bacon are closely related to the dominant bacteria lactic acid bacteria,p H,and water activity.In low-sodium bacon products,there is no significant correlation between putrescine and cadaverine and enterobacter and pseudomonas,due to the lower numbers of enterobacter and pseudomonas.6.By adding 0%,0.1%,0.2%,0.3%,0.4%,0.5% orange peel extracts in the curing process of low-sodium bacon,studied the effect of orange peel extracts on biogenic amines,physical and chemical characteristics,and microorganisms and quality characteristics of low-sodium bacon,the results show that the addition of orange peel extract can significantly reduce(P<0.05)the total number of colonies and biogenic amine content in low-sodium bacon,and significantly alleviate(P<0.05)lipid oxidation and protect the color of meat,and the effect is more obvious as the amount of orange peel extracts is increased.Finally,the optimal addition amount of orange peel extract is determined to be 0.3% in combination with the reduction effect on biogenic amines,microorganisms and physical and chemical indicators,quality characteristics and sensory evaluation.