チラミンセンサーによる食肉および発酵畜産食品の品質評価

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タイトル別名
  • Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor
  • チラミン センサー ニ ヨル ショクニク オヨビ ハッコウ チクサン ショクヒ

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Partially purified tyramine oxidase was immobilized in the column and tyramine sensor based on the flow injection analysis system was made by way of trial and evaluated for basic characters and applied to the determination of tyramine contents in meat and fermented dairy and meat products. 1) The analytical condition was established as follows: flow rate, 1.0ml/min; column temperature, 30°C; sample volume, 200ηl; carrier buffer, 0.1M phosphate buffer(pH7.0). 2) In pH7.0, response of the sensor to other amines were low and responded to tyramine exclusively. Linear relationship was obtained from 1 to 100ppm. 3) Coefficients of variation of the sensor were 2.6% in standard solution, however, in the sample solution, they were higher than that. 4) In the preservation test of commercially sold meat at 5°C, tyramine as well as cadaverine were detected at the initial stage of putrefaction and increased with the progress of putrefaction. The values by tyramine sensor were relatively higher than the values by HPLC. However, in both methods, tyramine was detected from the initial stage of putrefaction and increased accompanying the increase of viable counts. 5) In the measurement of fermented dairy and meat products, tyramine was detected in parts of cheese and dry sausage samples. Good agreement was obtained between the values determined using the sensor and HPLC.<br>From the above results, this tyramine sensor was shown to be useful for monitoring the initial stage of putrefaction and evaluating the quality of fermented dairy and meat products.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 63 (9), 970-977, 1992

    公益社団法人 日本畜産学会

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