3 种添加物对咸鱼加工贮藏过程中生物胺的抑制效果

doi:10.7506/spkx1002-6630-201618031

食品科学

3 种添加物对咸鱼加工贮藏过程中生物胺的抑制效果

吴燕燕1，钱茜茜1,2，李来好1，邓建朝1，杨贤庆1，陈胜军1，林婉玲1

1.中国水产科学研究院南海水产研究所，农业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

出版日期:2016-09-25 发布日期:2016-09-26
基金资助:
国家自然科学基金面上项目（31371800）；广东省海洋渔业科技推广专项（A201301C01）；
广东省海洋渔业科技与产业发展专项（A201501C02）

Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish

WU Yanyan1, QIAN Xixi1,2, LI Laihao1, DENG Jianchao1, YANG Xianqing1, CHEN Shengjun1, LIN Wanling1

1. South China Sea Fisheries Research Institute, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture,
Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. College of Food Science and Technology,
Shanghai Ocean University, Shanghai 201306, China

Online:2016-09-25 Published:2016-09-26

摘要/Abstract

摘要：

为解决咸鱼加工、贮藏过程中生物胺的安全问题，本研究在咸鱼加工过程分别添加3 种食用级添加物（山梨酸钾、姜辣素、混合乳酸菌液），采用生物胺初筛培养基检测产生物胺微生物的变化，高效液相色谱法检测咸鱼中腐胺、尸胺、组胺、酪胺等含量变化，比较3 种添加物对咸鱼中生物胺的抑制效果。结果表明：腌制后的咸鱼，在干燥过程和贮藏过程产生物胺菌数量和生物胺含量较高，3 种添加物均对咸鱼中生物胺的产生有一定抑制效果。其中，山梨酸钾对咸鱼中腐胺和尸胺的抑制效果最显著，抑制率分别为65.30%和69.77%，姜辣素对咸鱼中组胺的抑制效果最显著，抑制率为76.75%，乳酸菌对腐胺、尸胺和组胺有一定的抑制效果，但不及山梨酸钾和姜辣素；3种添加物对酪胺有一定的抑制效果，但均不明显。

关键词: 咸鱼, 生物胺, 山梨酸钾, 姜辣素, 乳酸菌, 抑制效果

Abstract:

In order to inhibit the formation of biogenic amines during the processing and storage of salted fish, three food
additives, potassium sorbate, gingerol and lactic acid bacteria, were added into salted fish during processing. The changes in
the biogenic amine-forming bacteria and the contents of biogenic amines (putrescine, cadaverine, histamine and tyramine)
were determined by biogenic amine-forming bacteria isolation agar and high performance liquid chromatography (HPLC)
for the purpose of comparing the inhibition effects of three additives on biogenic amines formation in salted fish. The
results showed that all three additives had inhibition effects on the formation of biogenic amines, which reduced the levels
of microorganisms and biogenic amines in salted fish during processing and storage. Potassium sorbate had the strongest
inhibition effect on putrescine and cadaverine, with percentage inhibition of 65.30% and 69.77%, respectively. Gingerol had
the strongest inhibition effect on histamine with percentage inhibition of 76.75%. The inhibition effect on lactic acid bacteria
was not as strong as on potassium sorbate and gingerol. On the other hand, all of these three additives had weak inhibition
effects on tyramine.

Key words: salted fish, biogenic amine, potassium sorbate, gingerol, lactic acid bacteria, inhibition effect

中图分类号:

TS254.1

吴燕燕，钱茜茜，李来好，邓建朝，杨贤庆，陈胜军，林婉玲. 3 种添加物对咸鱼加工贮藏过程中生物胺的抑制效果[J]. 食品科学, doi: 10.7506/spkx1002-6630-201618031.

WU Yanyan, QIAN Xixi, LI Laihao, DENG Jianchao, YANG Xianqing, CHEN Shengjun, LIN Wanling. Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618031.

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3 种添加物对咸鱼加工贮藏过程中生物胺的抑制效果

Inhibition Effect of Three Additives on the Formation of Biogenic Amines during Processing and Storage of Salted Fish

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