腌制和干燥工艺对咸金线鱼中生物胺的影响  

Effect of picking and drying process on biogenic amines formation in salted threadfin bream(Nemipterus hexodon)

作　　者：陈玉峰[1,2] 吴燕燕[1] 邓建朝[1] 黄卉[1] 李来好[1] 杨贤庆[1] 戚勃[1] 周婉君[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第20期83-91,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371800);国家科技支撑项目(2012BAD28B05);广东省海洋渔业科技推广专项(A201301C01)

摘　　要：为探明腌制和干燥工艺对咸鱼产品中生物胺的影响,本文以金线鱼（Nemipterus hexodon）为原料,通过柱前衍生HPLC技术分析金线鱼在不同腌制条件和不同干燥方式下,鱼体中8种生物胺及其相关指标的变化。结果表明：食盐对鱼体中生物胺生成有明显抑制作用（p〈0.05）,25%食盐腌制的金线鱼总胺量为（50.82±7.18）mg/kg,分别比食盐添加量为0%、8%和15%的总胺量降低了89.7%、45.9%和40.1%;生物胺及其相关指标的含量均随腌制温度的升高、腌制时间的延长而明显增加,0℃腌制时的总胺量为（76.72±0.69）mg/kg比15℃和25℃的总胺量分别降低9.5%、26.1%,15℃腌制时,腌制第4 d比第1 d总胺量增加58.9%;组胺是金线鱼腌制过程最优势的生物胺;干燥方式显著影响咸金线鱼生物胺含量变化,其中日晒方式产品的总胺量为（430.13±3.48）mg/kg,与真空干燥（60℃,-0.1~0.09 MPa）（404.61±9.23）mg/kg相近,30℃冷风干燥较热风干燥有利于抑制咸鱼生物胺的产生,总胺量、生物胺指数（BAI）和质量指数（QI）均最低,最能保证产品的品质和安全性。To determine the effect of pickling and drying process conditions on biogenic amines in salted threadfin bream（Nemipterus hexodon）,the changes in eight biogenic amines and relevant biogenic amine indices were studied at different pickling and drying conditions by HPLC. The results showed that biogenic amines were significantly inhibited by salt（p〈0.05）. Biogenic amine value（（50.82±7.18） mg/kg） in fish with 25% salt addition compared to 0%,8% and 15% salt addition was brought down 89.7% ,45.9% and 40.1% ,respectively. The contents of biogenic amines and relevant biogenic amine indices were increased significantly as pickling temperature rose or pickling time extended,after the pickling at 0 ℃ ,compared to 15 ℃ and 25 ℃ ,total biogenic amine value（（76.72±0.69） mg/kg） were brought down 9.5% and 26.1%, respectively. Total biogenic amine value at fourth pickling day was added 58.9% relative to first pickling day when fish was pickled at 15 ℃. Histamine was the most preponderant biogenic amine during pickling process. Drying methods significantly influenced the salty threadfin bream biogenic amines content change. The content of total biogenic amine under sun drying （（430.13±3.48） mg/kg） was close to vacuum drying 60 ℃（ （404.61 ±9.23） mg/kg）,the contents of total biogenic amine,BAI and QI were lowest at cold drying 30 ℃ which was beneficial to restrain biogenic amines in salt fish compared to hot drying and could guarantee product quality and security.

关 键 词：咸金线鱼 生物胺 腌制 干燥 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]