肉类研究2026，Vol.40Issue(10)：72-78,7.DOI:10.7506/rlyj1001-8123-20251020-314
减菌方式对冰温贮藏条件下鳝鱼肉生物胺含量和新鲜度变化的影响
Effects of Bacterial Reduction Methods on the Changes in Biogenic Amine Contents and Freshness of Swamp Eel Meat under Ice-Temperature Storage Conditions
摘要
Abstract
Swamp eel meat was treated with ozonated water or chlorine dioxide to reduce bacterial counts.The treated swamp eel meat was then stored under ice-temperature conditions.Quality changes were comprehensively evaluated by measuring the total viable count and biogenic amine contents during storage.The results indicated that both treatments significantly affected the freshness and biogenic amine contents of swamp eel meat.They reduced the bacterial count by approximately 70%,and also significantly decreased the K-value,total volatile basic nitrogen(TVB-N)content and amino nitrogen content relative to the control group.The TVB-N content of the chlorine dioxide group was significantly lower than that of the ozone water treatment group.Chlorine dioxide treatment effectively inhibited the production of biogenic amines in swamp eel meat,keeping their contents below 5 mg/100 g.In contrast,ozone water treatment inhibited biogenic amine production only during the first 6 d of storage,and biogenic amine contents significantly increased thereafter.Ice-temperature storage combined with bacteria reduction treatment can effectively maintain the quality of swamp eel meat and control biogenic amine contents.关键词
鳝鱼/生物胺/冰温/臭氧水/ClO2Key words
swamp eel/biogenic amine/ice-temperature/ozone water/chlorine dioxide分类
轻工纺织引用本文复制引用
宋红伟,郭丹婧,熊善柏,杨宏,尹涛,刘茹,石柳,尤娟..减菌方式对冰温贮藏条件下鳝鱼肉生物胺含量和新鲜度变化的影响[J].肉类研究,2026,40(10):72-78,7.基金项目
湖北省重点研发项目(2024BBB078) （2024BBB078）
