食品与发酵工业2013，Vol.39Issue(5)：213-218,6.
不同贮藏温度下大目金枪鱼鲜度及组胺变化
Study on the freshness and histamine variation of big eye tuna during storage temperatures
摘要
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 l06 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.关键词
大目金枪鱼/鲜度/组胺Key words
big eye tuna/ freshness/ histamine引用本文复制引用
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):213-218,6.基金项目
国家海洋863计划(2012AA0922302) （2012AA0922302）
国家科技支撑计划(2012BAD28805) （2012BAD28805）
浙江省科技厅重大项目(2012C03009-3) （2012C03009-3）
浙江省科技厅重点项目(2012C12008-3) （2012C12008-3）
浙江工商大学研究生科技创新项目(1110XJ1512125) （1110XJ1512125）
