食品科学2017，Vol.38Issue(3)：45-52,8.DOI:10.7506/spkx1002-6630-201703008
温度和姜精油对金枪鱼品质影响及生物胺相关性
Effect of Storage Temperature and Ginger Essential Oil on Quality Indicators and the Formation of Biogenic Amines in Tuna as well as Correlation between Quality Indicators and Biogenic Amine Contents
摘要
Abstract
Tuna samples were divided into four groups depending on storage temperature:0,4 and 15 ℃ without any pretreatment,as well as storage at 4 ℃ with ginger essential oil pretreatment.The contents of biogenic amines (putrescine,cadaverine,histamine,tyramine),trans urocanic acid and volatile basic nitrogen (TVB-N),K value,and total bacterial counts were determined at regular intervals during storage to evaluate the effects of different storage temperatures and biological antioxidant (BA) on the formation of biogenic amines in tuna and to explore the relationship between histamine and trans urocanic acid contents.The results showed that storage temperature had a great influence on the formation of biogenic amines in tuna,and the contents of biogenic amines in tuna stored at 0 ℃ were much lower than at higher temperatures.The contents of histamine,tyramine putrescine and cadaverine in samples stored at 0 ℃ for six days were 28.25,5.47,14.84 and 17.05 mg/kg,respectively,while after storage at 15 ℃ for six days they were 135.4,14.63,29.49 and 41.55 mg/kg,respectively.Histamine was the major biogenic amine in tuna,while tyramine remained at a low level throughout the storage period,and it was 16.24 mg/kg even after storage for seven days at 15 ℃.The biological antioxidant treatment could inhibit the formation of biogenic amines and microbial growth,and it could also delay protein degradation and ATP breakdown.Correlation analysis and regression analysis showed that there were high correlations of putrescine,cadaverine,histamine and tyramine with TVB-N value,K value and total viable count (TVC) with Pearson correlation coefficients of 0.804-0.981,and significant relationships between biogenic amines and TVC and TVB-N values.In contrast,there was a low correlation between trans urocanic acid and histamine with a Pearson correlation coefficient of only 0.630 for storage 4 ℃.关键词
金枪鱼/生物胺/菌落总数/姜精油Key words
tuna/biogenic amines/total viable count/ginger essential oil分类
轻工纺织引用本文复制引用
雷志方,谢晶,尹乐,李彦妮,高磊,尹磊..温度和姜精油对金枪鱼品质影响及生物胺相关性[J].食品科学,2017,38(3):45-52,8.基金项目
“十三五”国家重点研发项目(2016YFD0400106) （2016YFD0400106）
2016年上海市科技兴农重点攻关项目(沪农科攻字(2016)第1-1号) （沪农科攻字(2016）
上海市科委平台能力提升项目(16DZ2280300) （16DZ2280300）
