食品工业科技2011，Vol.32Issue(2)：136-138,3.
金枪鱼鱼柳加工过程中组胺变化规律的研究
Study on histamine change in the processing of tuna loin
祁兴普 1姚芳 1刘靖 1许可敏2
作者信息
- 1. 江苏畜牧兽医职业技术学院食品科技学院,江苏泰州225300
- 2. 纽迪西亚制药(无锡)有限公司研发部,江苏无锡214111
- 折叠
摘要
Abstract
Regulation of histamine concentration changes in the processing of tuna loin was studied. The results showed that the increase of histamine concentration mainly happened in the thawing stage and raised remarkably when temperature higher than 4C.The higher temperature in raw material generally yielded the greater increasing velocity of histamine. In the process of cooking and quiescence process, histamine concentration continued to increase, but not evident. The histamine concentration of raw tuna had a significant influence on that of tuna loin,when the histamine concentration of raw material was 150.Tmg/kg,the histamine concentration of loin increaseed up to 61.0％.关键词
金枪鱼/组胺/组胺脱羧酶/金枪鱼鱼柳分类
轻工纺织引用本文复制引用
祁兴普,姚芳,刘靖,许可敏..金枪鱼鱼柳加工过程中组胺变化规律的研究[J].食品工业科技,2011,32(2):136-138,3.
