邵宏宏,周秀锦,相兴伟,张 静,宋立玲,李瑞雪,傅谧妮,黄银志.4种海产品冷藏期间挥发性盐基氮和生物胺含量变化[J].食品安全质量检测学报,2022,13(9):2794-2801
4种海产品冷藏期间挥发性盐基氮和生物胺含量变化
Changes in total volatile basic nitrogen and biogenic amines in 4 kinds of marine products during refrigerated storage
投稿时间:2022-02-17  修订日期:2022-04-23
DOI:
中文关键词:  海产品  冷藏  挥发性盐基氮  生物胺  新鲜度  安全性
英文关键词:marine products  refrigerated storage  total volatile basic nitroge  biogenic amine  freshness  safety
基金项目:舟山市科技计划项目(2019C31047)、浙江省深蓝渔业资源高效开发利用重点实验室开放基金项目(SL2021008)、浙江省科技计划项目(2016C37041)
作者单位
邵宏宏 舟山海关综合技术服务中心 
周秀锦 舟山海关综合技术服务中心 
相兴伟 浙江省深蓝渔业资源高效开发利用重点实验室 
张 静 舟山海关综合技术服务中心 
宋立玲 舟山海关综合技术服务中心 
李瑞雪 舟山海关综合技术服务中心 
傅谧妮 舟山海关综合技术服务中心 
黄银志 舟山海关综合技术服务中心 
AuthorInstitution
SHAO Hong-Hong Comprehensive Technology Service Center of Zhoushan Customs 
ZHOU Xiu-Jin Comprehensive Technology Service Center of Zhoushan Customs 
XIANG Xing-Wei Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province 
ZHANG Jing Comprehensive Technology Service Center of Zhoushan Customs 
SONG Li-Ling Comprehensive Technology Service Center of Zhoushan Customs 
LI Rui-Xue Comprehensive Technology Service Center of Zhoushan Customs 
FU Mi-Ni Comprehensive Technology Service Center of Zhoushan Customs 
HUANG Yin-Zhi Comprehensive Technology Service Center of Zhoushan Customs 
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中文摘要:
      目的 研究4种海产品[大管鞭虾(Solenocera melantho)、鮸鱼(Miichthvs miiuy)、鲭鱼(Pneumatophorus japonicus)和海鲈鱼(Lateolabrax japonicas)]在4 ℃冷藏过程中的品质变化, 并对其新鲜度和安全性进行评估。方法 以4种海捕水产品为研究对象, 测定4 ℃贮藏过程中海产品的主要新鲜度指标[挥发性盐基氮(total volatile basic nitroge, TVB-N)]和9种生物胺(苯乙胺、酪胺、组胺、色胺、尸胺、腐胺、章鱼胺、精胺和亚精胺)含量, 分析贮藏时间对含量变化的影响, 并在此基础上对海产品的新鲜度和安全性进行评估。结果 4种海产品在4 ℃贮藏条件下, TVB-N含量和生物胺含量均存在一定差异。4种海产品TVB-N含量随着贮藏时间的延长而逐渐增加且与时间存在明显的相关性, 大管鞭虾的增长速度在2 d后显著高于其余3种海产品(P<0.05); 在相同条件下, 生物胺的含量和变化在不同海产品中差异显著, 其中鲭鱼可产生种类较多且高含量的生物胺, 尤其在短时间内可产生对人体健康存在危害的组胺和酪胺, 且有随贮藏时间延长含量显著增高的趋势, 需引起消费者的关注。亚精胺、精胺含量在海产品中含量较低且均无明显变化; 章鱼胺在4种海产品中均未检测到。结论 4种海产品中TVB-N、尸胺和腐胺含量与贮藏时间有显著的相关性(P<0.01); 海产品产生的生物胺种类及含量与海产品品种密切相关, 贮藏过程中生物胺含量因海产品种类、生物胺种类和贮存时间不同而存在差异。即使在同样的贮藏条件下不同海产品的新鲜度和食用安全性均需独立评估。
英文摘要:
      Objective To study the quality changes of 4 kinds of marine products (Solenocera melantho, Miichthvs miiuy, Pneumatophorus japonica and Lateolabrax japonicas) during refrigerated storage at 4 ℃, and evaluate their freshness and safety. Methods Taking 4 kinds of marine fishery products as the research object, the main freshness indexes [total volatile basic nitrogen (TVB-N)] and the content of 9 kinds of biogenic amines (phenylethylamine, tyramine, histamine, tryptamine, cadaverine, putrescine, octopamine, spermine and spermidine) of marine products during storage at 4 ℃ were measured. The influence of storage time on the content change was analyzed, and the freshness and safety of marine products were evaluated on this basis. Results There were some differences in TVB-N content and biogenic amine content of 4 kinds of seafood stored at 4 ℃. The TVB-N content of 4 kinds of seafood increased gradually with the extension of storage time, and there was a significant correlation with time. The growth rate of Solenocera melantho was significantly higher than that of the other 3 kinds of seafood (P<0.05) after 2 days; under the same conditions, the content and change of biogenic amines were significantly different in different seafood, Pneumatophorus japonicus could produce many kinds and high content of biogenic amines, especially histamine and tyramine, which were harmful to human health in a short time, and the content increased significantly with the extension of storage time, which needed the attention of consumers. The content of spermidine and spermine in seafood was low and had no obvious change; octopamine was not detected in 4 kinds of seafood. Conclusion The content of TVB-N, cadaverine and putrescine in 4 kinds of seafood are significantly correlated with storage time (P<0.01); the type and content of biogenic amines produced by seafood are closely related to the variety of seafood, the content of biogenic amines varies with the variety of seafood, biogenic amines and storage time. Even under the same storage conditions, the freshness and edible safety of different seafood need to be evaluated independently.
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