摘要
研究了金枪鱼鱼柳加工过程中组胺含量的变化规律。结果表明,在加工过程中,组胺增加主要发生在解冻阶段,解冻至中心温度高于4℃时,鱼肉组胺含量开始急剧增加,原料组胺含量越高,组胺增加速率越大;在蒸煮和静置过程中,组胺含量持续增加,但增幅不大;原料组胺含量对成品鱼柳组胺含量有显著影响,当原料组胺含量为150.7mg/kg时,鱼柳组胺含量增幅可达61.0%。
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 4℃. 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 150.7mg/kg,the histamine concentration of loin increaseed up to 61.0%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期136-138,共3页
Science and Technology of Food Industry
