影響干酪中生物胺生成因素的研究.pdf

1、江南大學(xué)碩士學(xué)位論文影響干酪中生物胺生成因素的研究姓名：馬德勝申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：張國農(nóng)20070601江南大學(xué)碩士學(xué)位論文ABSTRACTTheinfluencingfactorsandmechanismoftheproductionofbiogenicaminesincheeseswerestudiedinthisthesisn忙quantityofbiogenicamineswasmeasuredinchee

2、sesafter1236andmorethan52weeks’storage。inordertoprovidetheoreticalguidelinesforindnstrialproductionoffleshcheese，ripenedcheeseandprocessedcheeseFirstofa11differentstarterswerestudied鶴afactoroftheproductionofbiogenicamine

3、incheesesafterdeterminingtheprocessofcheesemaking，extractionofrennetenzyme。measuringofreaRetenzymerennetThreestartersR704。RA024R011wergstudiedIU04andRA024producelessbiogenicamineandittookmoretimetoreachthetoxicthresholdv

4、aluecomparedtoI∞11TheabilitytoproduceacidofR01landR704weredifferentStarterR01lproduceacidfasterandtheflavormorcpungentthanIU04R704waschosentakingallaboveintoconsiderationSecondlupHvalueandproductionofbiogenicamineswerest

5、udiedinfreshcheesewithoutstartersandcheeseaddedstartersin12℃during12weeks’storage111equantityofbiogenicaminesinthetwokindsofcheesesincreasedalongwithstoragetime11”quantityofbiogenicanlinesincheeseswithstarterswashigherth

6、anthecheeseswithoutstarters。thequantityofbioge：nicamineinthetwokindsofcheesesabovewasbelowthetoxicthresholdvalueThepHvalueoffleshcheesewithoutstarterswas673683，relativelyhighbutverystableWhilepHdecreasedduring3monthsstor

7、ageforcheesewithstartersMeanwhile，somefactorsassociatedwiththeproductionofbiogenicamineweretakenintoconsideration。quantityofbiogenicaminesuch鵲pHmoisturecontentNaClcontentpreservatives(potassiumsorbate)startersetc鷦wellast

8、heinteractionsofthefacto硌a(bǔ)boveTheproductionofbiogenicaminewashi曲incheeseswithahi【曲moisturecoutenthi曲pH，highmassflactionofNaClwhilecheeseswith02％potassiumsorbateproducedlessbiogenicamineFinallycheesesafter12weeksstoragewe

9、restudiedResultsindicatedthatpHvalueincheesesreachrockbottomatthetimeofthe12”weekandaRerwardsstartedincreaseButafter28weeks，itincreasedmoreandmoreslightlyandthenbecamestableincheesesatthe36weeks111equantityofbiogenicamin

10、eincheesesfluctuatedsharplyearlyinripenedphasebutincreasedslightlyingeneral，reached131068mg／kgaround27weeksandthenstartedtodecreaseThequautityofbiogenicamineincheeseshadnotmuchtodowithmoisturecontentduringthefirst12weeks

11、’storagebutitgotlargerafter12weeksstorageMoisturecontenthadapositivecorrelativityrelationwiththequantityofbiogenicaminesNaClhadarestraineffeclsonproductionofbiogenicaminesincheesesMassfractionofNaCl(1％2％3％)incheesesaffec

12、tbiogenicaminesquantityslightlyduringthefirst30weeks，butitbecameanimportantfactorafter30weeksProductionofbiogenicaminesincheesescouldberestrainedbyaddingO2％potassiumsorbateduring8～15weekswhoseeffectwasweakenedafter20week

13、sstorageDuringthe104weeks’storage，biogenicaminesaccumulatedinahighamountin60weeksBiogenicaminequantityofthe60“‘weekreachedamaximumof3500mg／kgwhichwashighlyabovethesafecontentof1000mg／kgBiogenicaminesquantitybegantodecrea