蓝圆鲹在不同腌制条件下三甲胺和二甲胺含量变化规律

doi:10.7506/spkx1002-6630-201213010

食品科学 ›› 2012, Vol. 33 ›› Issue (13): 58-61.doi: 10.7506/spkx1002-6630-201213010

蓝圆鲹在不同腌制条件下三甲胺和二甲胺含量变化规律

陈胜军，杨贤庆，樊丽琴，李来好，吴燕燕，戚勃，岑剑伟，马海霞

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，国家水产品加工技术研发中心 2.广东海洋大学食品与科技学院

出版日期:2012-07-15 发布日期:2012-07-27
基金资助:
中央级公益性科研院所基本科研业务费专项(2007TS11)

Change Regularity of Trimethylamine and Dimethylamine Contents in Decapterus maruadsi during Salting under Varying Conditions

CHENSheng-jun，YANGXian-qing，FANLi-qin，LILai-hao，WUYan-yan，QIBo，CENJian-wei，MAHai-xia

(1. National R&D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China； 2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China)

Online:2012-07-15 Published:2012-07-27

摘要/Abstract

摘要： 目的：研究蓝圆鲹在不同腌制条件下三甲胺和二甲胺产生的规律。方法：以蓝圆鲹腌制过程中产生的三甲胺(TMA)和二甲胺(DMA)为考察指标，分别考察温度、盐和鱼质量比、食盐种类和腌制时间对TMA和DMA含量的影响。结果：25℃腌制时，随着腌制时间的延长，TMA和DMA的含量不断增加，盐和鱼质量比越低，TMA和DMA的含量越高；4℃腌制时，盐和鱼质量比为1:3组产品中TMA和DMA的含量最低，盐和鱼质量比1:5次之，盐和鱼质量比1:8最高；粗盐腌制的咸鱼中TMA含量较精盐腌制高，DMA含量较精盐腌制低。结论：综合分析盐的种类、腌制时间、温度、盐和鱼质量比对蓝圆鲹在腌制过程中TMA和DMA的变化规律，结合人的口感对盐的接受度及对市售咸鱼中含盐量的调查，确定采用精盐在4℃，盐和鱼质量比为1:5的条件进行腌制。

关键词: 蓝圆鲹, 三甲胺, 二甲胺, 腌制工艺, 变化规律

Abstract: The aim of this study was to optimize different salting conditions for Decapterus maruadsi with the aim of developing optimal salting process. The effects of salting time, temperature, amount of added salt and salt type on the contents of trimethylamine (TMA) and dimethylamine (DMA) in salted Decapterus maruadsi were studied. The results showed that during salting at 25 ℃, the contents of TMA and DMA increased constantly with increasing salting time and with decreasing salt level. The highest contents of TMA and DMA was achieved using a salt-to-fish ratio of 1:8 for salting at 4 ℃, followed by 1:5; samples salted at a 1:3 salt-to-fish ratio exhibited the lowest contents of TMA and DMA. A higher TMA content and a lower DMA content was obtained by using crude salt compared to refined salt. In conclusion, based on the above results and according to our surveys of consumer acceptability of salt levels and those of commercial salted fish, using refined salt at a salt-to-fish ratio of 1:5 and a salting temperature of 4 ℃ was the best salting conditions.

Key words: Decapterus maruadsi, trimethylamine, dimethylamine, salting process, change regularity

中图分类号:

TS201.2

陈胜军，杨贤庆，樊丽琴，李来好，吴燕燕，戚勃，岑剑伟，马海霞. 蓝圆鲹在不同腌制条件下三甲胺和二甲胺含量变化规律[J]. 食品科学, 2012, 33(13): 58-61.

CHENSheng-jun，YANGXian-qing，FANLi-qin，LILai-hao，WUYan-yan，QIBo，CENJian-wei，MAHai-xia. Change Regularity of Trimethylamine and Dimethylamine Contents in Decapterus maruadsi during Salting under Varying Conditions[J]. FOOD SCIENCE, 2012, 33(13): 58-61.

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蓝圆鲹在不同腌制条件下三甲胺和二甲胺含量变化规律

Change Regularity of Trimethylamine and Dimethylamine Contents in Decapterus maruadsi during Salting under Varying Conditions

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