Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food...Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.展开更多
目的建立高效液相色谱法检测金枪鱼产品中8种常见生物胺的含量。方法样品经酸介质提取,丹磺酰氯衍生, 0.22μm有机膜过滤后,采用CAPCELL Pak C_(18) MGⅡ色谱柱(150 mm×4.6 mm, 5μm),以甲醇-超纯水为流动相进行梯度洗脱,流速0.8mL...目的建立高效液相色谱法检测金枪鱼产品中8种常见生物胺的含量。方法样品经酸介质提取,丹磺酰氯衍生, 0.22μm有机膜过滤后,采用CAPCELL Pak C_(18) MGⅡ色谱柱(150 mm×4.6 mm, 5μm),以甲醇-超纯水为流动相进行梯度洗脱,流速0.8mL/min,柱温为室温。生物胺各组分以外标法进行定量。结果采用0.4 mol/L高氯酸提取样品3次,可以获得最优的生物胺提取效果。生物胺各组分浓度为0.17～2.25 mg/kg范围呈良好的线性关系(r>0.999),平均加标回收率为86.6%～115.9%,相对标准偏差为1.5%～13.7%。-80℃金枪鱼刺身的总生物胺含量低于10mg/kg,冰鲜金枪鱼刺身的总生物胺含量要高于-80℃金枪鱼刺身,但低于100mg/kg;金枪鱼罐头主要含有组胺、尸胺、腐胺和酪胺,总生物胺含量范围为106.63～357.09mg/kg;金枪鱼松的总生物胺含量范围为111.20～751.54mg/kg;部分金枪鱼罐头和金枪鱼松的组胺含量超过50mg/kg。结论建立的高效液相色谱法可以准确测定金枪鱼产品中的8种常见生物胺含量,本文测定的金枪鱼刺身产品中生物胺含量较低,不存在安全隐患,部分金枪鱼罐头和金枪鱼松的生物胺(尤其是组胺)含量较高,有出口退回风险,应引起足够重视。展开更多
基金supported by the National Natural Science Foundation of China(No.31301587)Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China
文摘Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.
文摘目的建立高效液相色谱法检测金枪鱼产品中8种常见生物胺的含量。方法样品经酸介质提取,丹磺酰氯衍生, 0.22μm有机膜过滤后,采用CAPCELL Pak C_(18) MGⅡ色谱柱(150 mm×4.6 mm, 5μm),以甲醇-超纯水为流动相进行梯度洗脱,流速0.8mL/min,柱温为室温。生物胺各组分以外标法进行定量。结果采用0.4 mol/L高氯酸提取样品3次,可以获得最优的生物胺提取效果。生物胺各组分浓度为0.17～2.25 mg/kg范围呈良好的线性关系(r>0.999),平均加标回收率为86.6%～115.9%,相对标准偏差为1.5%～13.7%。-80℃金枪鱼刺身的总生物胺含量低于10mg/kg,冰鲜金枪鱼刺身的总生物胺含量要高于-80℃金枪鱼刺身,但低于100mg/kg;金枪鱼罐头主要含有组胺、尸胺、腐胺和酪胺,总生物胺含量范围为106.63～357.09mg/kg;金枪鱼松的总生物胺含量范围为111.20～751.54mg/kg;部分金枪鱼罐头和金枪鱼松的组胺含量超过50mg/kg。结论建立的高效液相色谱法可以准确测定金枪鱼产品中的8种常见生物胺含量,本文测定的金枪鱼刺身产品中生物胺含量较低,不存在安全隐患,部分金枪鱼罐头和金枪鱼松的生物胺(尤其是组胺)含量较高,有出口退回风险,应引起足够重视。
