摘要
鱼在海水中易被组胺菌污染,并且秋刀鱼干在制作过程中,是在常温下晒干,易造成组胺菌的生长繁殖,可能会产生相应的组胺。本实验以不同的盐浓度(5%、10%、20%)制备鱼干,以不同的温度(20℃,25℃)保存6 d,每天取样测定鱼肉中组胺的变化量。结果表明随着盐浓度的增高,组胺生成量逐渐减少,而且25℃比20℃生成的组胺含量高。
Because fishes are easy to be polluted by histamine-fomaing bacteria which can grow ddruing the processing of sun-4ried saury, producing histamine. Therefore, the effects of salt concentration （5%, 10%, 20%） and temperature （20℃, 25℃） on thehistamine content in the dried saury stored for 6 days were investigated. Results showed that histamine was decreased with lowering the salt concentration. And the histamine content in the dried saruy samples stored at 25 ℃ was higher than that storted at 20℃.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第4期371-373,共3页
Modern Food Science and Technology
基金
国家自然科学基金(31101743)
关键词
秋刀鱼
组胺
盐浓度
温度
dried saury
histamine
salt concentration
temperature
