Changes of Biogenic Amines during Processing of Yunnan Dry-Cured Beef
LIU Shuyun1,2, SUN Can1, WANG Guiying1,2,*, CHENG Zhibin2, XIAO Rong1, LIAO Guozhou1,2,*
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Engineering and Technology Research Center for Livestock Product Processing of Yunnan Province, Kunming 650201, China
Abstract：Yunnan dry-cured beef was produced from hindquarter meat from yellow cattle by the traditional process. Samples were collected at six different processing stages: before curing, at the middle and late stages of curing, after ripening for one, two and three months, and analyzed for quantitative changes of biogenic amines by ion chromatography. Results demonstrated that a total of seven biogenic amines, putrescine, cadaverine, histamine, spermidine, phenylethylamine, spermine, tryamine, were detected in the collected samples. Spermine was the most abundant biogenic amine for all sampling stages, the maximum value of which was (227.05 ± 18.57) mg/kg, followed by putrescine and tryamine, with maximum values of (44.32 ± 31.52) and (63.70 ± 3.80) mg/kg, respectively. A significant reduction in the total amount of biogenic amines was observed comparing samples collected before curing and at the middle curing stage (P < 0.05), whereas a significant increase was found for samples ripened for three months. Compared with uncured samples, the total amount of biogenic amines was significantly increased in the ones ripened for two and three months (P < 0.05) with the maximum value ((392.36 ± 35.59) mg/kg) being observed after three months of ripening. It is clear from this study that biogenic amines were mostly produced during the ripening stage of Yunnan dry-cured beef, which yielded the highest total biogenic amines content.
