Lipid Oxidation and Histamine Production in Atlantic Mackerel（Scomber scombrus） Versus Time and Mode of Conservation  

作　　者：Hanane Oucif Smail Ali-Mehidi Sidi-Mohamed El-Amine Abi-Ayad 

机构地区：[1]Lab. of Aquaculture and Bioremediation, Dpt. of Biotechnology, University of Es-Sdnia, Oran 31000, Algeria

出　　处：《Journal of Life Sciences》2012年第7期713-720,共8页生命科学（英文版）

摘　　要：Lipids oxidation, histamine production and quality loss were studied according to storage time and temperature （ambient temperature （Tamb） 26 ℃, 4 ℃ and -18℃） in Atlantic mackerel （Scomber scombrus）. Muscle pH, hydrolysis of phospholipids, content of primary （hydroperoxides）, secondary lipid oxidation products （TBARS） and histamine were determined and compared with a sensory assessment. Atlantic mackerel is sensory acceptable, less than 24 hours at Tamb, for up to 3 days at 4 ℃ and 3 months at-18 ℃. Evolution of biochemical parameters with storage time and temperature showed significant differences （P 〈 0.05）. Muscle pH increased from 5.99 to 6.13 at Tamb, to 6.23 at 4 ℃ and to 6.04 at -18 ℃. The highest content of TBARS is associated with a decrease in phospholipids and hydroperoxides contents and highest levels of sensory alteration. Histamine content exceeded the limit recommended by the Trade Algerian Ministry （10 mg/100g）, after 24 hours at Tamb, 5 days of storage at 4 ~C only. Therefore, freezing storage has a preserving effect on lipid damage and histamine production and seems the best means of storage; if these species are not consumed during the two days following capture. Moreover, monitoring histamine production is more useful as sanitary index rather than spoilage parameter and the strategy used for measuring kinetic of lipid oxidation appear pertinent for determining the degree of oxidation.

关 键 词：CONSERVATION HISTAMINE HYDROPEROXIDES PHOSPHOLIPIDS temperature TBARS Scomber scombrus. 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS77[轻工技术与工程—食品科学与工程]