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