KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用

doi:10.7506/spkx1002-6630-201403019

食品科学

KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用

魏延玲，孟勇，田甜，赵见营，章建浩，张迎阳

1.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；
2.江苏淡水水产研究所，江苏南京 210017

出版日期:2014-02-13 发布日期:2014-03-17

Inhibitory Effect of Potassium Chloride as a Sodium Chloride Substitute on Biogenic Amines in Dry-Cured Perch

WEI Yan-ling, MENG Yong, TIAN Tian, ZHAO Jian-ying, ZHANG Jian-hao, ZHANG Ying-yang

1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University,Nanjing 210095, China; 2. Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China

Online:2014-02-13 Published:2014-03-17

摘要/Abstract

摘要：

用不同比例的KCl部分替代NaCl腌制，在15 ℃、80%～90%相对湿度条件下风干成熟84 h得风干鲈鱼产品。通过测定产品中理化指标、挥发性盐基氮、生物胺含量以及感官品质的变化，研究KCl部分替代NaCl对风干鲈鱼中生物胺的抑制作用。风干鲈鱼产品中共检测到6种生物胺，分别为：腐胺、尸胺、组胺、酪胺、精胺、亚精胺。当KCl替代比例从0%增大到50%，产品中生物胺总含量先下降后上升。当KCl替代比例为20%时，风干鲈鱼产品中生物胺总含量达到最低值192.17 mg/kg，比对照组（KCl含量为0%）降低62.90%；同时，腐胺、尸胺、组胺含量的减少量分别为76.94%、84.68%、54.46%。感官分析结果表明，当KCl替代比例不超过40%时风干鲈鱼产品的感官品质未有明显变化。以上结果表明在保持风干鲈鱼原有感官品质的基础上，用KCl部分替代NaCl腌制可以显著抑制（P＜0.05）产品中生物胺的形成。

关键词: 鲈鱼, 腌制风干, KCl盐替代, 生物胺, 抑制效应

Abstract:

Dry-cured perch was salted with sodium chloride (NaCl), which was substituted by different amounts of
potassium chloride (KCl), and dry-ripened at 15 ℃, and 80%—90% relative humidity for 84 h. Through analyzing the
physical and chemical properties, total volatile base nitrogen (TVB-N), biogenic amine content and sensory quality, the
inhibitory effect of partial replacement of KCl by NaCl on biogenic amine were studied in ripened samples. A total of six
biogenic amines,putrescine, cadaverine, histamine, tyramine, spermine and spermidine, were detected in ripened perch
samples. As substitution of NaCl with KCl was increased from 0 to 50%, the total content of biogenic amine in ripened
samples decreased first and then increased. When the percentage of substitution was 20%, the total content of biogenic
amine was lowest with a value of 192.17 mg/kg, which was reduced by 62.90% as compared with that of the control (without
KCl substitution), while the contents of putrescine, cadaverine and histamine were reduced by 76.94%, 84.68% and 54.46%,
respectively. Sensory analysis results indicated that the sensory quality was not significantly altered when the percentage
of KCl substitute was equal to or lower than 40%. These results suggest that partial substitution of NaCl with KCl can
significantly (P ＜ 0.05) inhibit the formation of biogenic amines, while maintainingthe original sensory quality of air drycured
perch.

Key words: perch, dry curing, replacement with KCl, biogenic amines, inhibitory effect

魏延玲，孟勇，田甜，赵见营，章建浩，张迎阳. KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201403019.

WEI Yan-ling, MENG Yong, TIAN Tian, ZHAO Jian-ying, ZHANG Jian-hao, ZHANG Ying-yang. Inhibitory Effect of Potassium Chloride as a Sodium Chloride Substitute on Biogenic Amines in Dry-Cured Perch[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403019.

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KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用

Inhibitory Effect of Potassium Chloride as a Sodium Chloride Substitute on Biogenic Amines in Dry-Cured Perch

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