西式蒸煮火腿切片货架期褪色与游离氨基酸和生物胺的关系

【目的】限制蒸煮腌肉发展的其中一个主要问题就是冷藏期间褪色导致商品价值的降低以及货架期的缩短，本研究以西式蒸煮火腿切片为对象，研究其货架期褪色与游离氨基酸和生物胺的关系，揭示肉品中含氮化合物对血红素色素及产品表观色泽稳定性的影响，为腌制、蒸煮类肉制品的色泽稳定提供理论指导。【方法】对西式蒸煮火腿切片的色泽参数以及多种游离氨基酸和生物胺同时进行跟踪监测，利用多元统计分析的因子分析方法阐释产品贮藏期间游离氨基酸和生物胺与色泽变化之间的关系，公共因子的提取采用主成分分析法，因子旋转方法采用方差最大正交旋转。【结果】试验中检测到8种生物胺和16种游离氨基酸，生物胺在冷藏期间变化不显著，苏氨酸(Thr)、缬氨酸(Val)、蛋氨酸(Met)、赖氨酸(Lys)和精氨酸(Arg)在冷藏期间变化显著。因子分析中看出，主因子1（F1）主要表达了色泽参数信息，特别是反映红色的红度a*、色饱和度C及红色素亚硝基血色原（NH），以及直接影响表观色泽的含氮化合物信息，对样本方差的贡献率达到了45.72%；主因子2（F2）主要表达了色调H以及通过影响色调进而影响表观红度的含氮化合物信息，这些含氮物主要是酸性和碱性游离氨基酸，对样本方差的贡献率为21.52%。酪胺(TYR)和精胺(SPM)在F1中的载荷均高达0.98，且与产品的色泽参数均呈显著负相关，这两种生物胺显著影响产品血红素色素及表观色泽的稳定性。色胺(TRY)在F1中的载荷较高（0.78），且与表观红色度a*及红色素NH呈显著正相关，色胺的存在可以稳定产品的色素NH，改善产品的表观红色；苏氨酸、酪氨酸(Tyr)、缬氨酸、组氨酸(His)、蛋氨酸和亮氨酸(Leu) 直接影响产品的表观色泽，与产品的表观红色度a*显著相关，其中Thr和His与红色度呈显著正相关，Val，Tyr、Met和Leu与红色度呈显著负相关；甘氨酸(Gly)与红色度也呈显著负相关，但在F1中的载荷较低，对产品的表观色泽影响相对较弱。脯氨酸(Pro)在F1中的载荷较高（0.78），且与色泽参数均显著相关，直接影响表观色泽，只是Pro与黄度b*和亮度L*的相关系数远高于红度，对黄度和亮度比对红度的影响更大；苯丙氨酸(Phe)、赖氨酸和精氨酸在F2中的载荷极高，分别为0.90、0.94和0.97，又与亮度和色调H显著相关，对表观色泽的影响显著，主要通过影响亮度和黄度间接影响表观红色度。谷氨酸(Glu)在F1中的载荷相对较高(0.61)，但与红度相关不显著，与黄度和亮度显著相关。【结论】产品基质环境中游离氨基酸和生物胺的存在形式及含量显著影响表观色泽的变化，这种效应可能与这些含氮化合物对基质环境酸碱度的改变以及与卟啉铁的结合或竞争有关。

Relationship Between Color Parameters and Free Amino Acids and Biogenic Amines of Sliced Cooked Cured Beef Ham

【Objective】Discoloration during storage is a key problem that limits the shelf-life of cooked cured meats. The purpose of the experiment is to study the relationship of color parameters and amino acids and biogenic amines of sliced cooked cured beef ham (SCCBH), to reveal the effects of the nitrogen compounds in meat products on the stability of the heme pigment and apparent color, in the hope of providing theoretical guidances for color protection of this type of products. 【Method】Color parameters, free amino acids and biological amines of SCCH during storage were examined and factor analysis was used to explain the effect of free amino acids and biogenic amines on the color parameters. Principal component analysis (PCA) was used to extract the principal factor. Varimax orthogonal rotation with Kaiser normalization method was adopted in data analysis. 【Result】Eight kinds of biogenic amines and 16 kinds of free amino acids were detected in this experiment. Biological amines showed no significant changes during storage, while, threonine (Thr), valine (Val), methionine (Met), lysine (Lys) and arginine (Arg) changed significantly. The factor analysis results showed that the ?rst principal factor (F1) explained 45.72% of the total variation, and the second (F2) explained 21.52%. F1 was a concentrated reflection of color changes of SCCBH during storage, especially of the redness (a*), Chroma (C) and pigment NO-Heme (NH), and nitrogen compounds directly affecting the apparent color. F2 was mainly expressed the information of the hue and of the nitrogen compounds indirectly affecting apparent redness through the hue (H) or yellowness (b*), these nitrogen compounds mainly contained acidic and alkaline free amino acids. Tyramine (TYR) and spermine (SPM) significantly affected the stability of heme pigment and apparent color of SCCBH, which were shown by a high factor loading value (0.98) in F1. Further, TYR and SPM negatively correlated with the color parameters of SCCBH. Tryptamine (TRY) could keep the NH stable and improve the redness of SCCBH due to the higher factor loading (0.78) in F1 and a significant positive correlation with redness and NH. Threonine and histidine (His) were significantly positively related with redness of SCCBH. Valine, tyrosine (Tyr), methionine and leucine (Leu) had a significant negative correlation with the redness. In addition, glycine (Gly) also had a negative correlation with the redness, but its effect on the apparent color was relatively weak due to its low factor loading in F1. Proline (Pro) had a higher loading (0.78) in F1 and notably related with all of the color parameters, so it affected the color stability apparently. The effect of Pro on the lightness (L*) and yellowness was greater than on the redness just because the correlation coefficients with lightness and yellowness were much higher than it was with redness. Phenylalanine (Phe), lysine and arginine indirectly affected the redness through the lightness and yellowness on the basis of the facts that the three amino acids having high factor loadings in F2 (the factor loadings of Phe, Lys and Arg in F2 were 0.90, 0.94, and 0.97, respectively) significantly related with lightness and hue. The factor loading of glutamate (Glu) in F1 was relatively higher (0.61), which was significantly related to the yellowness and lightness but no effect on redness.【Conclusion】The content and form of the free amino acids and biogenic amines in the meat matrix significantly affected the color stability. This effect might be influenced by matrix pH changing, the combination and competition with porphyrin iron.