不同温度贮藏过程中鮸鱼品质及生物胺的变化研究  

Change in Quality and Biogenic Amines of Miichthys miiuy at Different Storage Temperature

作　　者：吴玉婷 谢超 周卓颖 李远慧 朱亚猛 史恬恬 王益男 WU Yu-ting;XIE Chao;ZHOU Zhuo-ying;LI Yuan-hui;ZHU Ya-meng;SHI Tian-tian;WANG Yi-nan(College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhejiang Chily Technology Limited Company,Zhoushan 316000,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江驰力科技股份有限公司,浙江舟山316000

出　　处：《食品研究与开发》2022年第19期96-102,共7页Food Research and Development

摘　　要：为控制鮸鱼贮藏期间品质与生物胺含量,该文研究25℃和4℃条件下鮸鱼中鱼肉pH值、菌落总数(total bacterial count,TVC)、滴水损失率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)和生物胺分布规律及含量变化。结果表明:在25℃和4℃贮藏条件下,随着贮藏时间的延长,鱼肉pH值、滴水损失率、TVB-N、菌落总数和生物胺含量均呈现不断上升的趋势。25℃条件下贮藏24 h时鱼肉TVB-N上升至36.53 mg/100 g,超过了新鲜鱼的TVB-N范围,而4℃条件下贮藏9 d时鱼肉TVB-N才超过30 mg/100 g。25℃和4℃贮藏条件下均呈现鱼肉位置越靠外其所含生物胺浓度越高的规律,经酒精擦拭鱼从外到内生物胺含量均显著减少。To control the quality and biogenic amine content of Miichthys miiuy during storage,this paper studied the pH value,total bacterial count,dripping loss rate,total volatile basic nitrogen(TVB-N),and biogenic amine distribution and content changes in M.miiuy at 25℃and 4℃.The results showed that the pH,dripping loss rate,TVB-N,total bacterial count,and biogenic amine content of the fish meat increased with the extension of storage time at 25℃and 4℃.The TVB-N increased to 36.53 mg/100 g at 25℃after storage for 24 h,which exceeded the TVB-N range of the fresh fish.After storage at 4℃for 9 d,the TVB-N exceeded 30 mg/100 g.The storage condition at 25℃and 4℃showed the pattern that the more outside the fish meat was located,the higher the concentration of biogenic amines it contained,and the biogenic amine content in the fish decreased significantly from outside to inside after wiping with alcohol.

关 键 词：鮸鱼 生物胺 产生机制 水产品 微生物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]