微生物对鱼粉中组胺含量的影响

Effect of Microorganism on Histamine Content in Fish Meal

我国鱼粉产品质量参差不齐,鱼粉中组胺含量普遍高于国际水平,过高的组胺含量易造成食品安全问题。为了降低过高的组胺含量对鱼粉品质的影响,本试验通过使用微生物降解鱼粉产品中的组胺。试验将降解时间与微生物添加比例作为变量,测试出较为适宜微生物降解组胺的条件以及该条件下的实际效果。结果表明,24 h为较适宜的降解时间,降解时间为24 h时较适宜的微生物添加比例为10∶1。此时鱼粉组胺含量为1622 mg/kg,较未加入微生物处理的鱼粉组胺含量(5298 mg/kg)降低69.38%。试验结果证明了用微生物降解鱼粉中的组胺具有显著的效果,为鱼粉生产、储存技术的改良提供了参考依据。

The quality of fish meal products in China is uneven.The content of histamine in fish meal is generally higher than the international level.Excessively high histamine content can easily cause food safety problems.In order to reduce the effect of excessively high histamine content on the quality of fish meal,this experiment used microorganisms to degrade histamine in fish meal products.In the experiment,the degradation time and the ratio of microorganism addition were taken as variables to test the conditions suitable for the degradation of histamine by microorganisms and the actual effect under the conditions.The results showed that 24 h was the most suitable degradation time,and the most suitable microorganism addition ratio was 10∶1 in the suitable degradation time(24 h).At this time,the histamine content in fish meal was 1622 mg/kg,which was 69.38% lower than that of fish meal without microbial treatment(5298 mg/kg).The experimental results proved that the use of microorganisms to degrade histamine in fish meal had a significant effect,which provided references for the improvement of fish meal production and storage technology.