不同贮存及加工条件对海产品中组胺与TVBN的影响  

Effect of temperature on histamine and TVBN in marine seafood during storage and processing

作　　者：李志军[1] 吴永宁 刘祥亮[3] 朱定波[3] 时盼盼[3] 贾忠伟[1] 

机构地区：[1]首都医科大学,公共卫生与家庭医学学院,北京100069 [2]中国CDC营养与食品安全所,北京100050 [3]烟台大学,山东烟台264005

出　　处：《食品工业科技》2009年第12期347-349,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30571572);卫生部“十一五”重大专项(2008ZX10003-008)

摘　　要：测定了3种海产品在冷藏、室温等条件下储藏或放置期间组胺与挥发性盐基氮(TVBN)含量的变化,比较了各海产品在上述条件下其品质的劣变与组胺含量之间关系。同时,还比较了3种海产品在水煮和油炸处理前后组胺的含量变化。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;水煮和油炸都能够在一定程度上较少鱼肉中的组胺含量,水煮处理效果优于油炸处理。The quality of thee marine seafood was evaluated by assaying their histamine and TVBN content when preserved under various conditions （cold, freezing, and room temperature, etc.）.The histamine in fish was detected before and after poached and fried.Comparing with cold and room temperature storage, the increase in histamine and TVBN content of samples was relative slow in the case of freezing.Therefore, freezing method is ideally suitable for preservation of marine seafood.Histamine content in fish can be induced by poaching and fling.

关 键 词：组胺 TVBN 海产品 食品安全 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]