A method for reducing biogenic amines in fermented sausage and its application

A fermented sausage and biogenic amine technology, which is applied in food science, DNA/RNA fragments, recombinant DNA technology, etc., can solve the problem of reducing biogenic amine and achieve the effect of inhibiting the synthesis of biogenic amine

Active Publication Date: 2021-12-14
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, reducing the content of biogenic amines in fermented sausages is mainly achieved through process improvement, but it cannot fundamentally solve the problem

Method used

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  • A method for reducing biogenic amines in fermented sausage and its application
  • A method for reducing biogenic amines in fermented sausage and its application
  • A method for reducing biogenic amines in fermented sausage and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The role of L-E-siRNA complex in naturally fermented sausage

[0044] The production process of naturally fermented sausage is: raw meat → pretreatment → mincing → adding ingredients → marinating → enema → fermentation → maturation → product.

[0045] The contents of biogenic amines in naturally fermented sausages are shown in Table 1.

[0046] Table 1 Contents of biogenic amines in naturally fermented sausages (mg / kg)

[0047]

[0048] In this example, the L-E-siRNA complex was not used.

[0049] (1) Design the E-siRNA sequence.

[0050] (2) Preparation of E-siRNA.

[0051] (3) Weigh 4 mg of soybean lecithin, 4 mg of DOTAP, 2 mg of cholesterol, and 2 mg of DSPE-PEG2000 to prepare cationic liposomes.

[0052] (4) Construction of L-E-siRNA: The positive and negative charge ratio of siRNA mixture and liposome mixture is about 2:1, vortex for 5 minutes, and incubate at room temperature for 15 minutes to form siRNA-liposome complexes. The particle diameters of Enter...

Embodiment 2

[0060] Example 2: Effect of L-E-siRNA complex in Western-style fermented sausage

[0061] The production process of Western-style fermented sausage is: raw meat → pretreatment → mincing → adding ingredients → marinating → enema → fermentation → ripening → product.

[0062] Table 3 Content of biogenic amines in Western-style fermented sausage (mg / kg)

[0063]

[0064] In this embodiment, the L-E-siRNA complex is also applied:

[0065] (1) Design the E-siRNA sequence.

[0066] (2) Preparation of E-siRNA.

[0067] (3) Weigh 3 mg of soybean lecithin, 3 mg of DOTAP, 1.5 mg of cholesterol and 1.5 mg of DSPE-PEG2000 to prepare cationic liposomes.

[0068] (4) Construction of L-E-siRNA: The positive and negative charge ratio of siRNA mixture and liposome mixture is about 1:1, vortex for 5 minutes, and incubate at room temperature for 20 minutes to form siRNA-liposome complexes. The particle sizes of Enterobacter aerogenes and Enterobacter cloacae siRNA-liposome complexes were 2...

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Abstract

The invention discloses a method for reducing biogenic amine in fermented sausage and its application, comprising the following steps: (1) designing and preparing the amine-related gene luxR according to the main amine-producing bacteria Enterobacter aerogenes and Enterobacter cloacae in fermented sausage Small interfering ribonucleic acid (siRNA); (2) using siRNA as an encapsulated substance, preparing liposomes to obtain stable siRNA cationic liposomes; (3) adding siRNA cationic liposomes in a certain proportion in the early stage of fermentation Fermented sausage. The method does not affect the flavor and color of the fermented sausage, and has a significant effect of inhibiting the biogenic amine, which is of great significance to the control of the biogenic amine in the fermented sausage.

Description

technical field [0001] The invention belongs to the field of food quality and safety, and in particular relates to a preparation method of siRNA-liposome complex and its application in reducing biogenic amines in fermented sausages. Background technique [0002] The meat processing industry is one of the largest food industries in my country, accounting for more than 12% of the food output value. As a typical representative of fermented meat products, fermented sausage is deeply loved by consumers because of its high nutritional value, unique flavor and convenient eating. Fermented sausage is a meat product with typical fermented flavor characteristics made by mixing ground meat and animal fat with salt, sugar and spices, etc., and filling it into casings, and undergoing microbial fermentation. During production, its abundant protein is very easy to produce biogenic amines, including tyramine, histamine, cadaverine, putrescine, etc., under the joint action of protease and c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/70A23L5/20C12N15/113
CPCA23L5/20A23L5/27A23L13/65A23L13/74C12N15/113
Inventor 王彦波傅玲琳黎凡王飞飞吴哲铭王翀周瑾茹
Owner ZHEJIANG GONGSHANG UNIVERSITY
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