| 带鱼腌制加工过程理化指标、微生物和生物胺的动态变化及相关性 |
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| 引用本文： | 吴燕燕,陈玉峰,李来好,杨贤庆,林婉玲,杨少玲,王锦旭.带鱼腌制加工过程理化指标、微生物和生物胺的动态变化及相关性[J].水产学报,2015,39(10):1577-1586. |
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| 作者姓名： | 吴燕燕 陈玉峰 李来好 杨贤庆 林婉玲 杨少玲 王锦旭 |
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| 作者单位： | 中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,上海海洋大学,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所 |
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| 基金项目： | (31371800)；国家科技支撑项目(2012BAD28B05)；广东省海洋渔业科技推广专项(A201301C01) 通信作者：吴燕燕,研究员,wuyygd@163.com论文字数：11961,图个数：6,表个数：3 ,陈玉峰1,2,李来好1,杨贤庆1,林婉玲1,杨少玲1,王锦旭1 |
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| 摘 要： | 为探明鱼类腌制过程生物胺形成机理,本文研究了带鱼(Trichiurus haumela)在腌制加工过程盐度、水分含量、水分活度(Aw)、pH、蛋白质水解指数(P.I.) 非蛋白氮(NPN) 、游离氨基酸、微生物和生物胺的动态变化及相互关系,结果表明：pH在腌制阶段增加但在干燥阶段下降；盐度、P.I和微生物(菌落总数、乳酸菌、葡萄球菌和微球菌)在整个加工过程持续上升,水分含量和Aw则持续下降。整个加工过程,发生了明显的蛋白质降解反应,NPN 和游离氨基酸在干燥阶段含量显著上升；总生物胺含量增加了2.26倍(p＜0.05),其中尸胺含量显著增加了157倍,其次是组胺。带鱼腌制过程,游离氨基酸与生物胺显著正相关(p＜0.05),作为生物胺前体物质对生物胺的形成影响较大,微生物则起到了促进和抑制生物胺的作用,生物胺的形成还受pH、盐度、Aw等因素的共同影响,是一个极其复杂的过程。
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| 关 键 词： | 带鱼 腌制加工 理化指标 微生物 生物胺 相关性 |
| 收稿时间： | 2015/3/21 0:00:00 |
| 修稿时间： | 2015/5/22 0:00:00 |
Dynamic change and correlation of physicochemical components, microorganism and biogenic amines in hairtail(Trichiurus lepturus) during pickled and dried processing |
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| WU Yanyan,CHEN Yufeng,LI Laihao,YANG Xianqing,LIN Wanling,YANG Shaoling and WANG Jinxu.Dynamic change and correlation of physicochemical components, microorganism and biogenic amines in hairtail(Trichiurus lepturus) during pickled and dried processing[J].Journal of Fisheries of China,2015,39(10):1577-1586. |
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| Authors: | WU Yanyan CHEN Yufeng LI Laihao YANG Xianqing LIN Wanling YANG Shaoling and WANG Jinxu |
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| Institution: | South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing of Ministry of Agriculture |
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| Abstract: | To discuss formation mechanism of biogenic amines in fish during pickling and drying preliminarily,dynamic change and the mutual relationship of salinity,moisture content,Aw,pH,protein hydrolysis index (P.I.),Non-protein nitrogen (NPN),free amino acid,microorganism,biogenic amines and relevant biogenic amine indices in hairtail (Trichiurus lepturus) during pickled and dried processing were studied.The results showed that,the pH in curing phase increases but fell in a dry stage.Salinity,P.I.,total plate counts,lactic acid bacteria,micrococcus and staphylococcus contents increased generally during process stage but moisture content and Aw continued to decline.There has been a marked protein degradation reaction,the content of NPN and free amino acids considerably increase,the total biogenic amine content increased 2.26 times,which cadaverine content significantly increased by 157 times,followed by histamine during whole process stage.Free amino acid and biogenic amines was significantly positive correlation,as the biogenic amine precursor to influence on the formation of biogenic amines,the microbes have played an important role in promoting and inhibition of biogenic amines,the formation of biogenic amines are affected by factors such as pH,salinity,Aw,mutual influence,is an extremely complex process in hairtail pickling and drying process. |
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| Keywords: | Hairtail(Trichiurus haumela) pickled and dried processing physicochemical components microorganism biogenic amines correlation |
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