不同储藏温度下鲅鱼组胺含量与其品质变化的关系

Histamine content and quality of mackerel under different storage temperatures

【目的】研究鲅鱼在不同储藏温度下组胺变化规律及其与品质变化的关系,为青皮红肉鱼组胺安全性和品质评价提供参考依据。【方法】利用反向高效液相色谱法检测鲅鱼在冷藏(4℃)和常温(20℃)2种储藏温度下组胺、腐胺和尸胺等3种生物胺含量的变化情况,结合感官评价、菌落总数、挥发性盐基氮(TVB-N)含量和K值评价鲅鱼品质变化,并分析生物胺含量与品质指标的相关性。【结果】随着储藏时间的延长,鲅鱼体内生物胺含量不断产生并积累,4℃储藏条件下鲅鱼货架期不超过4 d,20℃储藏条件下不超过1 d;4℃储藏14 d内鲅鱼组胺含量升高明显,达1213.46 mg/kg;20℃储藏4 d内,第1 d组胺生成量明显,从初始13.63 mg/kg增至472.51 mg/kg,2 d后尸胺生成量明显,4 d保存期内达1134.46 mg/kg。感官评价结果显示,鲅鱼品质随着储藏时间延长而逐渐降低,微生物数量和TVBN含量增加,K值变大,综合各品质指标可知4℃储藏条件下的鲅鱼品质优于20℃储藏条件下的品质。皮尔森(Pearson)相关系数分析结果显示,感官评价、菌落总数、TVB-N含量和K值等品质指标与鲅鱼组胺、腐胺和尸胺的含量变化均呈极显著正相关(P<0.01)。【结论】低温有助于减少鲅鱼生物胺积累和维持鲅鱼品质;由于鲅鱼感官在可接受的食用范围时也可能存在组胺安全性风险,因此对其进行安全性和品质评价时应结合感官评价、菌落总数、TVB-N含量和K值等多个评价指标。

【Objective】To study histamine changes in mackerel at different storage temperatures and its relationship with quality changes,so as to provide theoretical guidance for histamine safety and quality evaluation of red meat fish.【Method】The changes of histamine,putrescine and cadaverine in mackerel were detected by reverse-high performance liquid chromatography under refrigerated(4℃)and normal temperature(20℃),and the quality changes of mackerel were evaluated by combining sensory evaluation,total bacterial colony,volatile salt base nitrogen(TVB-N)and K value.Pearson correlation was used to analyze the correlation between biogenic amine and quality indexes.【Result】With the increase of storage time,the biogenic amine content in the mackerel was continuously produced and accumulated.The shelf life of the mackerel under 4℃storage did not exceed 4 d,and under 20℃did not exceed 1 d.Histamine content increased obviously within 14 d after storage at 4℃,reaching 1213.46 mg/kg.Within 4 d of storage at 20℃,histamine production on the first day was obvious,which increased from the initial 13.63 mg/kg to 472.51 mg/kg,and that on the second day was obvious,reaching 1134.46 mg/kg during the 4 d storage period.Sensory evaluation showed that the quality of mackerel gradually deteriorated with the storage time,the number of microorganisms,TVB-N content increased,and K value was bigger.Based on the comprehensive quality indicators,it could be seen that the quality of mackerel under the storage condition of 4℃was better than that under the storage condition of 20℃.Pearson correlation coefficient analysis showed that there was extremely significant correlation between each index(sensory evaluation,total bacterial colony,TVB-N content and K value)and the change of histamine,putrescine and cadaverine content(P<0.01).【Conclusion】Low temperature can help to reduce the accumulation of biogenic amine and maintain the quality of mackerel.Since there is histamine safety risk in mackerel sensory within edible range,the safety and quality evaluation on it should take sensory evaluation,total colony count,TVB-N content and K values into consideration.