摘要
生物胺是一类具有生物活性、含氮的低分子质量有机化合物的总称。微量生物胺有利于人体健康,而当摄入生物胺过多时会引起毒性反应,产生中毒现象。本文研究ε-聚赖氨酸盐酸盐和百里香酚及其复合使用对阿根廷鱿鱼中主要生物胺的抑制效果,为水产品中生物胺控制提供理论依据。复合保鲜剂(0.025%ε-聚赖氨酸盐酸盐+0.025%百里香酚)能有效控制阿根廷鱿鱼中的生物胺,较单独使用0.05%ε-聚赖氨酸盐酸盐和0.05%百里香酚的抑制效果更好。整个贮藏期间,与对照组相比,复合保鲜剂组生物胺降低达到40%~60%,同时也能有效降低硫代巴比妥酸(TBA)、菌落总数(TVC),减缓鱿鱼肌肉颜色的变化,感官品质的下降和pH值的上升,从而延长鱿鱼的货架期。
Biogenic amines are a group of low molecular weight organic compounds with biological activity and nitrogen content.Trace biogenic amines are beneficial to human health.Excessive intake of biogenic amines will lead to toxic reactions and poisoning.This paper explored that the inhibitory effects ofε-polylysine hydrochloride,thymol and their combination on the main biogenic amines in illexargentinusat,providing theoretical basis for biogenic amines control in illexargentinusat.The compound preservative(0.025%ε-polylysine hydrochloride+0.025%thymol)could effectively control biogenic amines in illexargentinusat,which was better than 0.05%ε-polylysine hydrochloride and 0.05%thymol.During the whole storage period,the compound preservative could reduce biogenic amines by more than 40%-60%compared with the control group.At the same time,it could also effectively reduce TBA and TVC,slow down the color change of squid muscle,delay the decline of sensory quality and the rise of pH value,and prolong the shelf life of illexargentinusat.
作者
李颖畅
张馨元
孙皓齐
曹娜娜
韩笑
沈琳
励建荣
Li Yingchang;Zhang Xinyuan;Sun Haoqi;Cao Nana;Han Xiao;Shen Lin;Li Janrong(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;Dalian Donglin Food Co.,Ltd.,Dalian 116101,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第7期251-258,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2017YFC1600706)。
