不同贮藏温度下三文鱼鱼片生物胺和品质的变化

Change of Biogenic Amines and Quality of Salmon Fillets during Different Storage Temperature

为了有效控制三文鱼的品质及质量安全,本文研究了25、4、0℃和-20℃贮藏温度下三文鱼鱼片生物胺和品质变化。将三文鱼鱼片分别贮藏于25、4、0℃和-20℃,测定生物胺含量,菌落总数、TBA、pH及感官评分等鲜度指标。结果表明:三文鱼鱼片中主要生物胺为苯乙胺、腐胺、尸胺、酪胺和组胺,贮藏初期三文鱼鱼片中5种生物胺均处于较低水平;随着贮藏时间的延长,25、4和0℃贮藏下生物胺含量具有明显增加趋势,25℃贮藏末期5种生物胺含量分别增加了5.6、32.65、15.81、7.22倍和54.12倍;精胺和亚精胺在贮藏期间变化不明显;-20℃贮藏期间生物胺含量无明显变化,始终维持在较低水平。25、4和0℃贮藏下三文鱼鱼片的微生物及硫代巴比妥酸值呈现明显上升趋势,温度越高上升越快;感官评分呈下降趋势,且温度越低下降越慢;-20℃贮藏下各指标均优于25、4和0℃贮藏下三文鱼鱼片的新鲜度指标。温度对三文鱼鱼片在贮藏期间的生物胺变化影响明显,低温能够有效控制三文鱼中生物胺的产生并减缓品质劣化。

In order to ensure the quality and safety of salmon,changes of biogenic amines and quality of salmon slices were studied in this paper at 25,4,0℃and-20℃.The salmon slices were stored at 25,4,0℃and-20℃,respectively,and the biogenic amine content,total viablecount,TBA,pH and sensory score were determined.The results showed that the main biogenic amine in salmon slices were phenethylamine,putrescine,cadaverine,tyramine and histamine,and the five biogenic amine in salmon slices were all at low levels at the beginning of storage.As storage time increased,the contents of biogenic amines increased significantly at 25,4 and 0℃.At 25℃,the contents of biogenic amines increased 5.6,32.65,15.81,7.22 times and 54.12 times at the end of storage,respectively.Spermine and spermidine did not change significantly during storage.During-20℃storage,there was no significant change in biogenic amine content,which remained at a low level all the time.At 25,4 and 0℃,the microbial and thiobarbituric acid values of salmon slices showed a significant increase trend,and the higher the temperature,the faster the increase.Sensory score showed a downward trend,and the lower the temperature,the slower the decrease.The freshness indexes of salmon slices stored at-20℃were better than those stored at 25,4 and 0℃.Temperature has a significant effect on the changes of biogenic amines in salmon slices during storage,and low temperature storage can effectively control the production of biogenic amines in salmon filletsand slow down the deterioration of quality.