Abstract
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 g, with the nitrite content ranging from 2.15 to 7.50 mg/kg.Conclusion:The content of biogenic amines in Hunan bacon products is lower than the European Union and US FDA standard. All physical and chemical indexes meet the national standard.
Publication Date
7-4-2022
First Page
66
Last Page
70
DOI
10.13652/j.issn.1003-5788.2022.01.010
Recommended Citation
Peng, HU; Huang-hui, ZHOU; Guang-jing, CHEN; and An-ping, LI
(2022)
"Content of biogenic amines from Hunan bacon and its quality analysis,"
Food and Machinery: Vol. 38:
Iss.
1, Article 10.
DOI: 10.13652/j.issn.1003-5788.2022.01.010
Available at:
https://www.ifoodmm.cn/journal/vol38/iss1/10
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