盐度和贮藏温度对潮汕鱼露N-亚硝基化合物的影响

Effects of Temperature and Salinity on Contents of the Precursors of N-nitroso Compounds in Fish Sauce

鱼露由低值小海鱼腌制发酵而成,在发酵过程中,蛋白质分解出的游离氨基酸会被某些氨基酸脱羧菌降解为各种胺类物质、亚硝酸盐、硝酸盐等N-亚硝基化合物的前体物,给食用鱼露带来安全风险的悬念。本文通过对市售鱼露样品、不同盐度潮汕鱼露发酵液以及不同温度贮藏鱼露中组胺、亚硝酸盐等理化指标的检测分析,得出以下结论:16种市售鱼露亚硝酸盐含量均小于18.97mg/kg;组胺在0.0142～8.4313mg/g,挥发性盐基氮、三甲胺氮含量分别在0.2206～3.8292mg/g和0～0.3812mg/g之间波动。盐度对鱼露中亚硝酸盐含量影响较小,25%盐度下,组胺含量上升最大。贮藏温度对鱼露中组胺含量的影响较大,对亚硝酸盐含量影响较小。

Fish sauce was fermented using small fish （mainly marine fishes） as raw material. During fermentation, precursors of N-nitroso compounds, N-nitroso compounds, and amine nitrosation were formed via degradation of free amino acid, which caused security risks of fish sauce for human being. The contents of histamine, nitrite, nitrogen volatile base, N-trirnethylamine and pH value of commercial fish sauce samples and fish sauce during fermentation process with storage of different temperatures were investigated in this paper. Resutlst showed that nitrite contents in 16 samples were 〈 18.97 mg/kg, which were less than the domestic nitrite standard of preserved foods. The contents of histamine, volatile nitrogen base and N-trimethylamine were in the range of 0.0142 rag/g-8.4313 mg/g, 0.2206 mg/g -3.8292 mg/g and 0-0.3812 mg/g, respectively. It was also found that storage temperature had significant influence on the content of histamine while little effect on content of N-nitroso compounds.