| 盐浓度及温度对秋刀鱼干制作中组胺生成的影响 |
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| 引用本文： | 陶志华,韩雅丽,佐藤实. 盐浓度及温度对秋刀鱼干制作中组胺生成的影响[J]. 现代食品科技, 2012, 28(4): 371-373 |
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| 作者姓名： | 陶志华 韩雅丽 佐藤实 |
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| 作者单位： | 1. 广东工业大学食品与生物工程系,广东广州,510006
2. 日本东北大学农学研究科水产资源化学研究室,日本仙台981-8555 |
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| 摘 要： | 鱼在海水中易被组胺菌污染,并且秋刀鱼干在制作过程中,是在常温下晒干,易造成组胺菌的生长繁殖,可能会产生相应的组胺。本实验以不同的盐浓度(5%、10%、20%)制备鱼干,以不同的温度(20℃,25℃)保存6 d,每天取样测定鱼肉中组胺的变化量。结果表明随着盐浓度的增高,组胺生成量逐渐减少,而且25℃比20℃生成的组胺含量高。
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| 关 键 词： | 秋刀鱼 组胺 盐浓度 温度 |
| 收稿时间： | 2012-02-04 |
Effect of Salt Concentration and Storing Temperature on Histamine Formation in the processing of Dried Saury |
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| TAO Zhi-hu,HAN Ya-li and SATO Minoru. Effect of Salt Concentration and Storing Temperature on Histamine Formation in the processing of Dried Saury[J]. Modern Food Science & Technology, 2012, 28(4): 371-373 |
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| Authors: | TAO Zhi-hu HAN Ya-li SATO Minoru |
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| Affiliation: | TAO Zhi-hua1,HAN Ya-li1,SATO Minoru2(1.Department of Food and Biology Technology,Guangdong University of Technology,Guangzhou 511495,China)(2.Tohoku University of Japan,Graduate School of Agriculture Science,Laboratory of Marine Biochemistry 981-8555,Japan) |
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| Abstract: | Because fishes are easy to be polluted by histamine-forming bacteria which can grow ddruing the processing of sun-dried saury,producing histamine.Therefore,the effects of salt concentration(5%,10%,20%) and temperature(20℃,25℃) on thehistamine content in the dried saury stored for 6 days were investigated.Results showed that histamine was decreased with lowering the salt concentration.And the histamine content in the dried saruy samples stored at 25℃ was higher than that storted at 20℃. |
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| Keywords: | dried saury histamine salt concentration temperature |
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