网购流通过程中大眼金枪鱼鲜度指标和生物胺的变化研究  

Changes of freshness index and biogenic amines of Thunnus obesus during the transportation of online shopping

作　　者：李少丽 李来好[1] 杨贤庆[1] 邓建朝[1] 陈胜军[1] 李春生[1] 胡晓[1] 戚勃[1] LI Shaoli;Li Laihao;YANG Xianqing;DENG Jianchao;CHEN Shengjun;LI Chunsheng;HU Xiao;QI Bo(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]中国水产科学研究院南海水产研究所,农业农村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：《中国渔业质量与标准》2020年第6期51-58,共8页Chinese Fishery Quality and Standards

基　　金：国家重点研发计划(2017YFC1600706,2018YFF0213605);国家现代农业(海水鱼)产业技术体系建设专项(CARS-47);海水产品品质评价与调控创新团队项目(2020TD73);广东省现代农业产业技术体系创新团队建设专项(2019KJ151)。

摘　　要：研究模拟网购流通过程中大眼金枪鱼(Thunnus obesus)在0、4、15和25℃贮藏条件下,pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、菌落总数、K值和生物胺含量的变化以及生物胺与pH、TVB-N、菌落总数和K值的相关性。结果显示,pH在不同温度下呈先下降后上升的趋势,与其他指标无相关性;TVB-N、菌落总数和K值在不同温度下的增长趋势相似,且与腐胺、尸胺、组胺和酪胺有显著相关性。综合考虑,4个温度下大眼金枪鱼的货架期分别为48、24、12和8 h,0℃条件下鲜度指标和各生物胺含量的变化明显低于其他温度,说明温度和时间是控制网购流通过程中鱼肉品质的关键,建议严格把控运输温度,降低运输时间,以延长大眼金枪鱼的生食货架期。The changes of pH,total volatile basic nitrogen(TVB-N),total bacterial count,K value and biogenic amine content of bigeye tuna(Thunnus obesus)were studied under 0,4,15 and 25℃storage conditions,imitating the transportation process of online shopping.And the correlation between biogenic amines and pH,TVB-N,total bacterial count,and K value was also analyzed.The results showed that pH decreased first and then increased at different temperatures,and there was no correlation with other indicators;TVB-N,total bacterial count and K value had similar growth trend at different temperatures,and had significant correlation with putrescine,cadaverine,histamine and tyramine.The results showed that the shelf life of bigeye tuna was 48,24,12 and 8 h at four temperatures(0,4,15 and 25℃),and the changes of freshness index and biogenic amines content at 0℃were significantly lower than those at other temperatures,indicating that temperature and time are the key factors to control the quality of fish during online shopping.Thus,strictly controlling the transportation temperature and reducing the transportation time can prolong the shelf life of raw bigeye tuna.

关 键 词：大眼金枪鱼 网购 鲜度指标 生物胺 相关性 

分 类 号：S984[农业科学—捕捞与储运]