| 不同贮藏温度下大目金枪鱼鲜度及组胺变化 |
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| 引用本文： | 刘书臣,廖明涛,赵巧灵,林森森,戴志远.不同贮藏温度下大目金枪鱼鲜度及组胺变化[J].食品与发酵工业,2013,39(5):213-218. |
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| 作者姓名： | 刘书臣 廖明涛 赵巧灵 林森森 戴志远 |
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| 作者单位： | 1. 浙江工商大学水产品加工研究所,浙江杭州,310012
2. 浙江工商大学水产品加工研究所,浙江杭州,310012;浙江省水产品加工技术研究联合重点实验室,浙江杭州,310012 |
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| 基金项目： | 国家海洋863计划，国家科技支撑计划，浙江省科技厅重大项目，浙江省科技厅重点项目，浙江工商大学研究生科技创新项目 |
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| 摘 要： | 研究大目金枪鱼背部肌肉在不同温度下贮藏期间K值和菌落总数的变化。结果表明,0、4、15和25℃贮藏条件下鱼肉K值的日增长速率分别为2.6%、6.3%、18.6%和46.7%;菌落总数分别在第16天、7天、36 h和12 h超过106CFU/g。综合感官评定和生化指标,大目金枪鱼背部肌肉在0、4、15和25℃条件下的货架期分别为10 d、5 d、24 h和12 h。0℃和4℃条件下贮藏的鱼肉分别在第12天和5天时开始出现组胺;而15℃和25℃下贮藏的鱼肉组胺含量增长迅速,分别在第48 h和24 h超过30 mg/100 g。因此,低温贮藏能减缓鲜度降低的速率,延长大目金枪鱼的货架期,同时也能抑制组胺的增长。
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| 关 键 词： | 大目金枪鱼 鲜度 组胺 |
Study on the freshness and histamine variation of big eye tuna during storage temperatures |
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| LIU Shu-chen,LIAO Ming-tao,ZHAO Qiao-ling,LIN Sen-sen,DAI Zhi-yuan.Study on the freshness and histamine variation of big eye tuna during storage temperatures[J].Food and Fermentation Industries,2013,39(5):213-218. |
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| Authors: | LIU Shu-chen LIAO Ming-tao ZHAO Qiao-ling LIN Sen-sen DAI Zhi-yuan |
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| Affiliation: | 1,2 1(Institute of Aquatic Products Processing,Zhejiang Gongshang University,Hangzhou 310012,China) 2(State Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012,China) |
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| Abstract: | The K values and total viable count of big eye tuna under different temperatures were studied.The results showed that under 0℃,4℃,15℃ and 25℃,the K values increase rates were 2.6%/d,6.3%/d,18.6%/d and 46.7%/d,and the total viable counts exceeded 106 CFU/g on 14d,7d,36h and 24h,respectively.The shelf life of big eye tuna is 10d at 0℃,5d at 4℃,24h at 15℃ and 12h at 25℃ according to the changes of all indicators.Histamine was only found after 12d and 5d at 0℃ and 4℃.However histamine content increased rapidly and exceeded 30mg/100g after 48h and 24h during storage at 15℃ and 25℃,respectively.Therefore,low temperature storage is an effective method to prolong the shelf life and suppress histamine producing. |
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| Keywords: | big eye tuna freshness histamine |
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