不同贮藏温度下鳊鱼、南美白对虾和花蛤生物胺的比较分析. (Chinese)

By comparing the differences of biogenic amines of bream, white prawn, and clam under normal temperature (25 ℃) and cold storage (4 ℃), and analyzing the correlation between biogenic amines and pH, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), and total viable counts (TVC), the purpose was to study the differential changes of biogenic amines in fish, shrimp, and shellfish at different storage temperatures and to judge the best shelf life of three aquatic products under different storage temperatures. Results showed that the changes of cadaverine and phenethylamine in bream were the most significant (P < 0. 05) and the final contents were 2. 94 mg/kg and 3. 24 mg/kg respectively after 8 days of storage at 4 ℃. The final contents were 20. 51 mg/kg and 2. 48 mg/kg respectively after 2 days of storage at 25 ℃. The final contents of putrescine, cadaverine, and tyramine in Penaeus vannamei were 24. 65, 17. 87, and 6. 26 mg/kg respectively after 8 days of storage at 4 ℃, and 22. 02, 25. 02, and 13. 76 mg/kg respectively after 2 days of storage at 25 ℃. Putrescine, cadaverine, and histamine in Meretrix meretrix had the most significant changes (P < 0. 05). The final contents of putrescine, cadaverine, and histamine were 3. 04, 3. 18, and 1. 58 mg/kg respectively after 8 days of storage at 4 ℃, and 5. 68, 8. 25, and 2. 21 mg/kg respectively after 2 days of storage at 25 ℃. Under normal temperature (25 ℃) and cold storage (4 ℃), phenylethylamine and cadaverine were significantly correlated with pH, TVBN, TBA, and TVC (P < 0. 01). Putrescine, cadaverine, and tyramine in Penaeus vannamei were highly correlated with pH, TVBN, TBA, and TVC. Putrescine, cadaverine, and histamine in clam were significantly correlated with pH, TVBN, TBA, and TVC (P < 0. 05). Therefore, phenylethylamine and cadaverine can be used as characteristic biogenic amines of bream. Putrescine, cadaverine, and tyramine were characteristic biogenic amines of Penaeus vannamei. Putrescine, cadaverine, and histamine, as the characteristic biogenic amines of the clam, conducted risk monitoring for the commonly eaten fish, shrimp, and shellfish aquatic products represented by bream, South American white shrimp, and clam, and provided the best shelf life during transportation, storage, and freshness preservation. [ABSTRACT FROM AUTHOR]

通过比较鳊鱼、南美白对虾和花蛤在常温(25 ℃) 和冷藏(4 ℃) 下生物胺的差异,并分析生物胺与pH、 总挥发性盐基氮(total volatile basic nitrogen,TVBN) 、硫代巴比妥酸(thiobarbituric acid,TBA) 、菌落总数(total viable counts,TVC) 的相关性,旨在研究不同贮藏温度下鱼肉、虾肉和贝肉中生物胺的差异变化,以判断3 种水产品 在不同贮藏温度下最佳货架期。结果表明,鳊鱼中尸胺和苯丙胺变化最显著(P < 0. 05) ,在4 ℃ 贮藏8 d 最终含 量分别为2. 94、3. 24 mg/kg;在25 ℃ 贮藏2 d 最终含量分别为20. 51、2. 48 mg/kg;南美白对虾中腐胺、尸胺和酪 胺变化最显著(P < 0. 05) ,在4 ℃ 贮藏8 d 最终含量分别达到了24. 65、17. 87、6. 26 mg/kg,在25 ℃ 贮藏2 d 最终 含量分别为22. 02、25. 02、13. 76 mg/kg;花蛤中腐胺、尸胺和组胺变化最显著(P < 0. 05) ,在4 ℃ 贮藏8 d 最终含 量分别为3. 04、3. 18、1. 58 mg/kg, 在25 ℃ 贮藏2 d 最终含量分别为5. 68、8. 25、2. 21 mg/kg。鳊鱼在常温 (25 ℃) 和冷藏(4 ℃) 条件下苯丙胺和尸胺均与pH、TVBN、TBA 和TVC 表现出极显著相关性(P < 0. 01) ;南美 白对虾中腐胺、尸胺和酪胺均与pH、TVBN、TBA 和TVC 表现出高度相关性;花蛤中腐胺、尸胺和组胺均与pH、 TVBN、TBA 和TVC 表现显著相关性(P < 0. 05) 。因此可将苯丙胺和尸胺作为鳊鱼的特征生物胺;腐胺、尸胺和 酪胺作为南美白对虾的特征生物胺;腐胺、尸胺和组胺作为花蛤的特征生物胺,为以鳊鱼、南美白对虾和花蛤为 代表的常食用的鱼虾贝类水产品进行风险监测,提供在运输贮藏保鲜过程中的最佳货架期。 [ABSTRACT FROM AUTHOR]

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