几种海产品储藏期间组胺含量及其品质的变化  

Changes According to Quality Assessment and Histamine Content of Marine Products during Storage

作　　者：赖小玲[1] 何志权[1] 陈华絮[1] 肖生鸿[1] 

机构地区：[1]湛江师范学院生物系,广东湛江524048

出　　处：《食品科学》2007年第1期333-336,共4页Food Science

摘　　要：本文测定了7种海产品在冷藏、冻藏、室温等条件下储藏或放置期间组胺含量的变化,观察了各海产品在上述条件下其品质的劣变情况。结果显示:冻藏是海产品较为理想储藏方法,其组胺含量增加缓慢,品质的劣变不明显;冷藏下海产品的组胺含量增加及品质劣变较快;室温下和室温盐水中放置,组胺含量的增加很快,品质的劣变明显,24h内就直接影响其可食性。The quality of seven marine products was evaluated by assaying their histamine content when preserved under various conditions （cold, freezing, and room temperature, etc.）. In comparing with cold storage, the increase in histamine content of sample was relative slow in the case of freezing. In case of storing in both room temperature and room temperature --saline water, however, the histamine accumuiation and deterioration of samples are so fast that the products lose their edible quality quickly after 24h. Therefore, freezing method is ideally suitable for preservation of marine products.

关 键 词：海产品 组胺 品质 劣变速度 

分 类 号：TS205[轻工技术与工程—食品科学]