Study On The Control Technology Of Biogenic Amines In Halal Mutton Dried Sausage During Processing

In order to study the control technology of biogenic amines in mutton dried sausage, a method to detect biogenic amines was established, also, we studied the impact of different processing conditions and the addition of bamboo vinegar, glucono-delta-lactone, tea polyphenols, lactobacillus plantarum starter on biogenic amines in mutton dried sausage, and analyzed the change of the related indexes when different additives were added.The method of detecting biogenic amines in mutton dried sausage was studied, then liquid-liquid extraction and solid-phase extraction methods were compared. The results showed that 5% trichloroacetic acid as extraction solvent had higher biogenic amine peak area. Biogenic amines extracted with solid phase extraction was superior to liquid-liquid extraction. Using solid phase extraction, the extractive purification effect of cationic SCX extraction column was better than C18 column and anionic SAX extraction column.14% ammonia methanol as elution solvent could gain a higher recovery rate of biogenic amines, which was 97.5%. The established method to detect 6 kinds of biogenic amines had good linear relationship (R>0.9994), the detection limits were between 0.01 mg/L and 0.1 mg/L, in samples with biogenic amine standard product, the average recovery of biogenic amines were in the range of 74.2% to 98.37%.To study the effects of different process conditions of biogenic amines, mutton dried sausage was pre dried for Oh,2h,4h,6h,8h respectively, then-dried at 4℃,10℃, 5℃,20 ℃ respectively, the changes of biogenic amine content were studied. It turned out that the pry dried process could reduce the biogenic amine content in mutton dried sausage, when pre dried for 2h and dried at 4℃ the biogenic amine content were lower than under other conditions, the total biogenic amine content was 184.46 mg/kg.Bamboo vinegar, glucono-delta-lactone, tea polyphenols, lactobacillus plantarum starter were added in mutton dried sausage respectively. Results showed that the four kinds of additives could reduce the content of total biogenic amines in certain degree. The addition of lactobacillus plantarum, bamboo vinegar, tea polyphenols, glucono-delta-lactone in mutton dried sausage could reduce total biogenic amine about 47%,43%,23%,10%than the blank group.Water content and water activity of mutton dried sausage with different additives were reduced gradually during processing, water changes, tryptamine, cadaverine, histamine, and tyramine changes significantly correlated. pH value changes had significant correlation with spermine only. The total number of colonies, lactobacillus, enterobacter were significantly correlated with tryptamine, cadaverine and histamine. Pseudomonas significantly associated with cadaverine and histamine. During processing, lysine, histidine, tyrosine and arginine changes were correlated with tryptamine, cadaverine histamine and tyramine, while had no obvious correlation with spermine and spermine.