摘要
为探究发酵剂对鲟鱼糜中生物胺(biogenic amines,BAs)的影响,该研究以杂交鲟鱼为原料,分别测定对照组(未添加发酵剂)和发酵组(添加发酵剂)在发酵过程中生物胺的含量,为工业化安全生产发酵鲟鱼制品提供一定的数据参考。结果表明,随着发酵时间的延长,鲟鱼糜中色胺、苯乙胺、尸胺、酪胺、组胺含量逐渐增加。发酵至60 h时,对照组的色胺、苯乙胺、尸胺、酪胺、组胺含量分别为0.410,0.494,24.150,5.144,0.680 mg/kg,发酵组的色胺、苯乙胺、尸胺、酪胺、组胺含量分别为0.261,0.035,18.627,4.264,0.521 mg/kg;亚精胺和精胺并未呈现出一定的规律性;对照组和发酵组的腐胺均呈现出先增加后减小的趋势;各时间点发酵组的生物胺含量均低于对照组;发酵剂有助于抑制鲟鱼糜发酵过程中BAs的生成。
In order to explore the effect of starter on biogenic amines(BAs)in sturgeon surimi,hybrid sturgeon is used as the raw material to determine the content of BAs in the control group(without starter)and the fermentation group(with starter)in the fermentation process,which provides certain data reference for the industrial safe production of fermented sturgeon products.The results show that the content of tryptamine,phenylethylamine,cadaverine,tyramine and histamine in sturgeon surimi increases gradually with the extension of fermentation time.After fermentation for 60 h,the content of tryptamine,phenylethylamine,cadaverine,tyramine and histamine in the control group is 0.410,0.494,24.150,5.144,0.680 mg/kg respectively,the content of tryptamine,phenylethylamine,cadaverine,tyramine and histamine in the fermentation group is 0.261,0.035,18.627,4.264,0.521 mg/kg respectively.Besides,spermidine and spermine do not show a certain regularity.Putrescine in the control group and the fermentation group increases firstly and then decreases.The content of BAs in the fermenta tion group is lower than that in the control group at each time point.The starter is helpful to inhibit the production of BAs during the fermentation of sturgeon surimi.
作者
才让卓玛
曾诗雨
张效平
李小义
刘霆
赵凤
Cairangzhuoma;ZENG Shi-yu;ZHANG Xiao-ping;LI Xiao-yi;LIU Ting;ZHAO Feng(Research Institute of Fisheries,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China;Guizhou Special Aquatic Products Engineering Technology Center,Guiyang 550025,China)
出处
《中国调味品》
CAS
北大核心
2022年第11期75-79,共5页
China Condiment
基金
贵州省农科院青年基金资助项目([2017]19号,[2018]47号)
贵州省农业攻关项目(黔科合支撑([2018]2316)
贵州省科研机构服务企业项目(黔科合平台人才[2016]5714)
贵州省特色水产产业技术体系(GZCYTX2022-011)
国家特色淡水鱼产业技术体系(CARS-46)。
关键词
发酵剂
发酵
鲟鱼糜
生物胺
安全性
starter
fermentation
sturgeon surimi
biogenic amines
safety
