贮藏温度和时间对鳝鱼肌肉鲜度及生物胺含量的影响

Effects of storage temperature and time on freshness and biogenic amines of Monopterus albus muscle

目的为生鲜调理型鳝鱼制品的生产及安全控制提供保障。方法以黄鳝为对象,测定在不同温度下(-0.5、4、15、30℃)黄鳝肌肉的菌落总数、氨基态氮、TBA、TVB-N、K值和生物胺含量及其在贮藏过程中的变化,研究了贮藏温度和时间对鳝鱼肌肉鲜度和生物胺含量的影响。结果在-0.5、4、15、30℃4种温度贮藏时,贮藏温度越高,鳝鱼肌肉中菌落总数、K值、TVB-N以及氨基态氮含量增加速度越快,鳝鱼肌肉的鲜度下降越快。新鲜鳝鱼肌肉K值小于10%,在4、15、30℃下贮藏鳝鱼肌肉K值分别在第8 d、第4 d、12 h就超过了60%,而在-0.5℃贮藏14 d鳝鱼肌肉的K值都能保持在55%以下。生物胺的产生与贮藏温度和时间有着密切的联系,温度越高,时间越长,总生物胺产生量越高,腐胺和尸胺变化最为显著。在-0.5、4、15、30℃下贮藏鳝鱼肌肉生物胺含量分别在第14 d、第10 d、第4 d、第12 h超过20 mg/100 g。结论鳝鱼肌肉应在-0.5℃贮藏,可以有效保持鲜度和控制脂肪氧化,减少微生物生长和生物胺产生,延长货架期。

Objective To provide technical support for production and security control of prepared Monopterus albusproducts.Methods The effects of storage temperature（-0.5,4,15,30℃） and time on freshness and biogenic amines of Monopterus albus muscle were studied by analyzing the changes of the total bacterial count,amino-N,TBA,TVB-N,K value and biogenic amines content.Results Through a comparison of 4 different storage temperatures（-0.5,4,15,30℃）,the increase of total bacterial count,TVB-N,K value and amino-N and the decrease of freshness were enhanced by high temperature.The K value of fresh Monoptems albus muscle was lower than 10%.After respective storage at 4 ℃for 8 d,15℃ for 4 d,and 30℃ for 12 h,the K values of Monoptems albus muscle reached to 60%.However,the K value of Monoptems albus muscle kept below 55%when storage at-0.5℃ for 14 d.The production of biogenic amines had a close relation with storage temperature.The content of biogenic amines increased with the increase of storage temperature and time,especially for putrescine and cadaverine.The storage time for biogenic amines content of Monopterus albus muscle reaching over 20 mg/100 g at-0.5℃,4℃,15 ℃and 30 °C were 14 d,10 d,4 d and 12 h,respectively.Conclusion Therefore,Monopterus albus muscle stored at the temperature of-0.5℃ can control lipid oxidation,microorganism growth and biogenic amines accumulation and extend shelf life.