为探究外源添加二胺氧化酶是否会对川味香肠的感官品质造成影响,以及其降解生物胺能力,该研究以外源添加二胺氧化酶的川味香肠为实验对象,测定了香肠的感官品质及生物胺含量。感官评价、电子鼻、电子舌、质构以及色差分析结果显示实验组和对照组均无显著差异,表明二胺氧化酶的添加对川味香肠的感官品质无显著影响。添加二胺氧化酶的川味香肠的总生物胺含量从316.50 mg/kg降低至160.91 mg/kg,其中组胺降低了54.47%,酪胺降低了52.68%,尸胺降低了43.69%,腐胺降低6.29%。结果显示,外源添加二胺氧化酶对川味香肠的感官品质无明显影响,但可以显著降低总生物胺含量及4种主要生物胺的含量、提高川味香肠的食用安全性。
In order to explore whether exogenous addition of diamine oxidase has influence on the sensory quality of Sichuan-style sausage, and its ability to degrade biogenic amines, Sichuan-style sausage with exogenous addition of diamine oxidase was used as the experimental materials, and the sensory quality and biogenic amine contents were measured. Results showed that there was no significant difference between the control group and experimental group based on sensory assessment, electronic nose and tongue, texture profile as well as color analysis, indicating that the addition of diamine oxidase had no significant effect on the sensory quality of Sichuan-style sausage. In addition, the total biogenic amine content of Sichuan-style sausage decreased from 316.50 to 160.91 mg/kg after adding diamine oxidase, in which histamine, tyramine, cadaverine and putrescine decreased by 54.47%, 52.68%, 43.69%, 6.29%, respectively. Exogenous addition of diamine oxidase had no obvious effect on the sensory quality of Sichuan-style sausage, but it could significantly reduce the contents of total biogenic amines and four main biogenic amines, thereby improving the safety of Sichuan-style sausage.
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