冰藏鲐鱼中组胺的产生及腐败微生物的变化

Histamine Production and Spoilage Microorganisms Variation of the Ice-Stored Mackerel

对鲐鱼整鱼、去内脏鲐鱼和鲐鱼片冰藏期间组胺的产生、腐败微生物菌群的变化及感官特性进行分析，结果表明：鲐鱼整鱼中腐败微生物生长速度和组胺积累速度最快，鱼片最慢。冰藏16d期间3组鲐鱼组胺积累均未超过100mg／100g．冰藏14～16d3组鲐鱼的感官评价结果均显示鲐鱼已腐败，腐败微生物数量均超过106CFU／g。本研究结果显示：鲐鱼冰藏期间对腐败起主要作用的嗜冷菌的生长对组胺的产生影响很小，而嗜温茵中肠杆菌科细菌的生长对组胺的产生有促进作用。

The present study was carried out to assess the relationship between the production of histamine and the changes of spoilage microorganisms in ice-stored mackerel. The result was that the increase speeds of the histamine quantity and the number of the spoilage microorganisms was the fastest in the whole mackerel, while the increase speeds of that in gutted mackerel were the slowest. During 16 days storage, 3 batches of the sample were all remained under the limit of 100 mg/100 g （GB2733-2005）. However, the sensory evaluation results showed that all kinds of the sample were off-flavors and the number of the spoilage microorganisms all exceeded 106 CFU/g. It can be concluded that the spoilage microorganisms affect slightly on histamine production in mackerel stored in ice, however the affection from En- terobacteriaceae was obvious.