微生物对鱼粉中组胺含量的影响研究

我国鱼粉产品质量参差不齐,由于原料问题组胺含量普遍高于国际先进水平,过高的鱼粉含量易造成食品安全问题。为了降低过高的组胺含量对鱼粉品质的影响,本实验通过使用微生物参与降解鱼粉产品中的组胺。实验将降解时间与微生物添加比例作为变量,测试出较为适宜微生物降级组胺的条件,以及该条件下的实际效果。实验结果表明在设置的6个时间中(以6小时为时间梯),24h为较适宜的降解时间；在较适宜的降解时间中(24h)较适宜的微生物添加比例为10:1。此时鱼粉组胺含量为1622mg/kg,相较未加入微生物处理的鱼粉组胺含量(5298 mg/kg)降低69%。实验结果证明了微生物处理鱼粉中组胺具有显著的效果,为鱼粉生产、储存技术的改良提供了参考依据。

Study on the effect of microorganism on the content of histamine in fish meal

The quality of fish meal products in China is uneven. Due to the problem of raw materials, the histamine content is generally higher than the international advanced level. High content of fish meal is easy to cause food safety problems. In order to reduce the effect of high histamine content on the quality of fish meal, this experiment uses microorganisms to participate in the degradation of histamine in fish meal products. In the experiment, the degradation time and the proportion of microorganism addition were used as variables to test the conditions suitable for microorganism degradation of histamine and the actual effect under the conditions. The results showed that 24h was the most suitable degradation time in the six time (6 hours as the time ladder), and the proportion of microorganism added was 10:1 in the more suitable degradation time (24h). At this time, the histamine content of fish meal was 1622mg / kg, which was 69% lower than that of fish meal without microbial treatment (5298 mg / kg). The experimental results show that the treatment of histamine in fish meal by microorganism has a significant effect, which provides a reference for the improvement of production and storage technology of fish meal.