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| Changes of Biogenic Amine on Restructured Fermented Hams |
| HU Bin，ZHANG Xiao-gang，ZHOU Yang，CHEN Shi-gang，YANG Rui，ZHU Qiu-jin |
| 1. College of Life Sciences, Guizhou University, Guiyang 550025, China；
2. Food Science & Engineering Research Center, Guizhou University, Guiyang 550025, China |
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Abstract Restructuring ham was processed with three treatments, including traditional restruction （I group）, combination of tenderizer and crosslinking enzyme inbibitor with （Ⅱ group） and combination of tenderizer and crosslinking enzyme without inhibitor （Ⅲ group）. LC/MS-MS was employed to analyze puterscine, histamine, tyramine, sperrnidine and tryptamine content. The results indicated that enzymolysis samples of no adding inhibitor （III group） had the lowest BA content. Spermldine was in the highest concentration of BA in all samples. In all the samples group, and spermldine, histamine, and tyramine content rose at beginning then declined during the 0, 7 days and 14 days fermention. The I group had the highest histamine content （17.86 μtg/kg）, and Ⅲ group had the highest spermldine content （2328.99μg/kg） in final products, and tryptamine and puterscine were not detected in all the samoles.
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2012, Vol. 26 
