不同贮藏温度下鲐鱼生物胺变化的研究  

Study on the changes of biogenic amines in mackerel under different temperatures during the storage

作　　者：赵庆志[1,2] 邓建朝[1] 杨贤庆[1] 李来好[1,3] 胡晓 王锦旭[1] 吴燕燕[1] 魏涯[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,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 [3]广东省渔业生态环境重点实验室,广东广州510300

出　　处：《食品工业科技》2018年第4期260-267,279,共9页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2015BAK36B06,2015BAD17B03); 国家农产品质量安全风险评估项目(GJFP201501201,GJFP201700901); 广东省海洋渔业科技与产业发展专项(A201501C02); 现代农业产业技术体系专项(CARS-47)

摘　　要：为探究不同温度和预处理对鲐鱼生物胺含量变化的影响,用高效液相色谱法分析了整鱼和去内脏鱼在不同贮藏温度下8种生物胺以及总生物胺含量的变化,结果发现,鲐鱼中主要的生物胺为组胺、腐胺、尸胺、酪胺。随着温度的升高,鲐鱼中总生物胺含量的增加迅速变快。在0、4、10、15、20、25和30℃贮藏1 d后,整鱼中总生物胺的积累量分别为40.34、93.44、107.95、73.39、119.99、4649.90、6446.43 mg/kg。在0、4、10、15、20、25和30℃贮藏条件下,整鱼中组胺的含量超过国家规定的高组胺鱼类安全限量(400 mg/kg)的时间分别为12、5、4 d和48、36、15、14~16 h,-18℃贮藏6个月,组胺积累量仅为13.45 mg/kg。另外,去内脏能减少生物胺的生成,在-18、0、4、10、15、20、25和30℃贮藏条件下,去内脏后总生物胺最终积累量减少程度分别为14.22%、39.79%、13.83%、29.06%、22.60%、13.56%、26.13%、21.26%。因此,低温冷冻和去内脏处理能够有效控制鲐鱼中生物胺的生成,防止腐败。本研究为有效控制鲐鱼生物胺的产生提供了参考依据。The experiments was to explore the effects of different temperatures and pretreatments on the change of biogenic amines of mackerel,used high performance liquid chromatography（ HPLC） method to analysis the change of eight kinds of biogenic amine and the total content of biogenic amines of the whole fish and gutted fish under different temperatures storage.The results showed that the main biogenic amines of mackerel were histamine,putrescine,cadaverine and tyramine. With the increasing of temperature,the total content of biogenic amines of the whole fish and gutted fish were increasing rapidly.At 0,4,10,15,20,25 and 30 ℃ storage after 1 d,the total amount of the accumulation of biogenic amines in fish were 40.34,93.44,107.95,73.39,119.99,4649.90,119.99 mg/kg.At 0,4,10,15,20,25 and 30 ℃ storage conditions,histamine content of whole fish in more than the state＇s high histamine fish 400 mg/kg safety limits of the time were 12,5,4 d and 48,36,15,14~16 h.The accumulation of histamine was 13.45 mg/kg at-18 ℃ for 6 months.In addition,the evisceration can delay the formation of biogenic amines.At-18,0,4,10,15,20,25 and 30 ℃ storage conditions,the extent of reduction the final accumulation of total biogenic amines after evisceration was 14.22%,39.79%,13.83%,29.06%,22.60%,13.56%,26.13%,21.26% respectively.Therefore,low temperature and evisceration could effectively control the formation of biogenic amines in mackerel to prevent corruption.This study would provide a reference for the effective control of production of biogenic amines of mackerel.

关 键 词：鲐鱼 生物胺 高效液相色谱 去内脏 

分 类 号：TS201.1[轻工技术与工程—食品科学]