草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响  

Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon idellus) during chilled storage and effect on biogenic amines during thermal processing

作　　者：张月美[1] 包玉龙[1] 罗永康[1] 王航[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《南方水产科学》2013年第4期56-61,共6页South China Fisheries Science

基　　金：现代农业产业技术体系建设专项资金(CARS-46-24);北京市级本科生科研创新项目"淡水鱼贮藏过程中生物胺的变化规律及控制技术研究"

摘　　要：文章研究了草鱼(Ctenpharyngodon idellus)冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响。将经过前处理的草鱼鱼片于4℃条件下贮藏,对其感官品质、挥发性盐基氮(TVB-N)、菌落总数、汁液流失率以及生物胺等指标进行测定,另外经过85℃、15 min的热处理后对草鱼鱼片的生物胺进行测定,探求其变化规律及草鱼的生物胺与其品质指标的相关性。结果表明,随着贮藏时间的延长,草鱼的汁液流失率、TVB-N、菌落总数均呈现明显的上升趋势,与感官分值的变化趋势相符,草鱼的感官接受极限为9 d。草鱼鱼片在冷藏加工过程中变化最显著的生物胺是腐胺和尸胺,第15天腐胺的质量分数达到(17.12±4.40)mg.kg-1,尸胺的质量分数达到(237.47±3.96)mg.kg-1,且腐胺和尸胺与其他评价指标有着较好的相关性。经热处理后,腐胺、尸胺、组胺、精胺的质量分数有所下降,但与未经热处理的鱼片没有显著性差异(P>0.05),故85℃、15 min的热处理对于草鱼中生物胺的破坏作用不明显,难以有效地去除生物胺。We investigated the changes in biogenic amines and other quality indicators during chilled storage（4 ℃ ） and effect of thermal processing on biogenic amines （85 ℃ , 15 rain） of grass carp （Ctenpharyngodon idellus） by observing the drip loss, sensory assessment, total volatile basic nitrogen（ TVB-N）, total viable counts and content of eight biogenic amines （tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine）. The correlation was analyzed between biogenic amines and quality indicators of grass carp. The results showed that drip loss, TVB-N and total viable counts increased with storage time, which accorded with the changes of sensory scores. The preservation life of grass carp at 4 ℃ was 9 days. During the storage, putrescine and cadaverine changed most significantly that putrescine content reached （17. 12 ± 4.40） mg.kg^-1 and cadaverine content reached （237.47 ±3.96） mg-kg^-1 at 15＇h day. Besides, cadaverine and putrescine had good correlation with drip loss, sensory assessment, TVB-N and total viable counts. After thermal processing, contents of putrescine, cadaverine, histamine and spermine decreased slightly, saying that thermal processing could not remove the biogenic amines of grass carp effectively.

关 键 词：草鱼 热处理 冷藏 品质变化 生物胺 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]