阿魏酸对风干鲈鱼中N-亚硝胺及生物胺的抑制作用  

Inhibitory Effect of Ferulic Acid as on Biogenic Amines and N-Nitrosamine in Dry-Cured Perch

作　　者：魏延玲 唐静[2] 王健[2] 王永丽[2] 章建浩[2] 

机构地区：[1]沂水县食品药品监督管理局,山东临沂276400 [2]南京农业大学食品科技学院,国家肉品质量与安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2015年第8期266-273,共8页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01);公益性行业(农业)科研专项(201303082-2)

摘　　要：在风干鲈鱼腌制过程中分别添加0、50、100、150、200 mg/kg的抑制剂阿魏酸,15℃、相对湿度80%~90%条件下风干84 h,研究阿魏酸对风干鲈鱼中N-亚硝胺及生物胺含量等安全指标影响。结果显示,阿魏酸对风干鲈鱼中腐胺、尸胺、组胺、酪胺的生成具明显的抑制作用,但对样品中精胺和亚精胺的生成具有促进作用。当阿魏酸添加量不超过150 mg/kg时,随着阿魏酸添加量的提高,N-二甲基亚硝胺含量显著降低。贮藏27 d时对照组菌落总数为7.59(lg(CFU/g)),添加200 mg/kg阿魏酸组菌落总数为5.45(lg(CFU/g)),相对于对照组降低了28.20%。结果表明:添加阿魏酸在不影响风干鲈鱼感官品质的基础上能显著降低风干鲈鱼中生物胺总量、微生物菌落总数、N-二甲基亚硝胺含量、亚硝酸盐残留量。The inhibitory effect of ferulic acid added at different levels (0, 50, 100, 150 and 200 mg/kg) to dry-cured perch on the contents of N-nitrosamine and biogenic amines (BAs) was investigated during air-drying for 84 h at 15 ℃ with 80%–90% relative humidity. The results showed that ferulic acid had a significant inhibitory effect on the formation of histamine (HIS), putrescine (PUT), tyramine (TYR) and cadaverine (CAD), but increased spermidine (SPD) content. N-Dimethyl nitrosamine (NDMA) content was significantly decreased by the addition of ferulic acid at a level lower than 150 mg/kg. After 27 days of storage, the total number of colonies was 7.59 (lg(CFU/g)) in the control group, which was reduced by 28.20% as compared to 5.45 (lg(CFU/g)) in the 200 mg/kg ferulic acid group. These findings showed that adding ferulic acid can significantly reduce the amount of BAs, total number of colonies, NDMA and nitrite residues (Na NO2) without decreasing the sensory quality of dry-cured perch.

关 键 词：风干鲈鱼 阿魏酸 N-亚硝胺 生物胺 抑制效应 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]