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草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响
引用本文:张月美,包玉龙,罗永康,王航.草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响[J].南方水产,2013(4):56-61.
作者姓名:张月美  包玉龙  罗永康  王航
作者单位:中国农业大学食品科学与营养工程学院,北京100083
基金项目:现代农业产业技术体系建设专项资金(CARS--46-24);北京市级本科生科研创新项目“淡水鱼贮藏过程中生物胺的变化规律及控制技术研究”
摘    要:文章研究了草鱼(Ctenpharyngodon idellus)冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响.将经过前处理的草鱼鱼片于4℃条件下贮藏,对其感官品质、挥发性盐基氮(TVB-N)、菌落总数、汁液流失率以及生物胺等指标进行测定,另外经过85℃、15 min的热处理后对草鱼鱼片的生物胺进行测定,探求其变化规律及草鱼的生物胺与其品质指标的相关性.结果表明,随着贮藏时间的延长,草鱼的汁液流失率、TVB-N、菌落总数均呈现明显的上升趋势,与感官分值的变化趋势相符,草鱼的感官接受极限为9d.草鱼鱼片在冷藏加工过程中变化最显著的生物胺是腐胺和尸胺,第15天腐胺的质量分数达到(17.12±4.40) mg·kg^-1,尸胺的质量分数达到(237.47 ±3.96) mg·kg^-1,且腐胺和尸胺与其他评价指标有着较好的相关性.经热处理后,腐胺、尸胺、组胺、精胺的质量分数有所下降,但与未经热处理的鱼片没有显著性差异(P>0.05),故85℃、15 min的热处理对于草鱼中生物胺的破坏作用不明显,难以有效地去除生物胺.

关 键 词:草鱼  热处理  冷藏  品质变化  生物胺

Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon ideUus) during chilled storage and effect on biogenic amines during thermal processing
ZHANG Yuemei,BAO Yulong,LUO Yongkang,WANG Hang.Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon ideUus) during chilled storage and effect on biogenic amines during thermal processing[J].South China Fisheries Science,2013(4):56-61.
Authors:ZHANG Yuemei  BAO Yulong  LUO Yongkang  WANG Hang
Institution:(College of Food Science and Nutritional Engineering, China Agricultural University, Beifing 100083, China)
Abstract:We investigated the changes in biogenic amines and other quality indicators during chilled storage(4 ℃ ) and effect of thermal processing on biogenic amines (85 ℃ , 15 rain) of grass carp (Ctenpharyngodon idellus) by observing the drip loss, sensory assessment, total volatile basic nitrogen( TVB-N), total viable counts and content of eight biogenic amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The correlation was analyzed between biogenic amines and quality indicators of grass carp. The results showed that drip loss, TVB-N and total viable counts increased with storage time, which accorded with the changes of sensory scores. The preservation life of grass carp at 4 ℃ was 9 days. During the storage, putrescine and cadaverine changed most significantly that putrescine content reached (17. 12 ± 4.40) mg.kg^-1 and cadaverine content reached (237.47 ±3.96) mg-kg^-1 at 15'h day. Besides, cadaverine and putrescine had good correlation with drip loss, sensory assessment, TVB-N and total viable counts. After thermal processing, contents of putrescine, cadaverine, histamine and spermine decreased slightly, saying that thermal processing could not remove the biogenic amines of grass carp effectively.
Keywords:grass carp  thermal processing  chilled storage  quality changes  biogenic amines
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