Pons-Sánchez-Cascado Sofía, Vidal-Carou M Carmen, Mariné-Font Abel, Veciana-Nogués M Teresa
Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
J Agric Food Chem. 2005 Nov 2;53(22):8586-92. doi: 10.1021/jf050867m.
Volatile and biogenic amines from three batches of anchovies, marinated in vinegar, were studied. The anchovies had been vacuum-packed and kept in refrigerated storage for 3 months. Trimethylamine and total volatile basic nitrogen levels were very low and constant throughout marinating and storage process: less than 1 and 10 mg/100 g, respectively. Certain amine levels, mainly those of tyramine and serotonin, increased slightly, particularly during storage. However, even the highest recorded levels were much lower than those considered to be hazardous for human consumption. To study the influence of raw material freshness in the amine profile, two laboratory trials using fresh and spoiled anchovies and simulating the industry standard marinating process were carried out. Levels for both volatile and biogenic amines were dependent on raw material quality, proving consistently higher in those deriving from nonfresh fish. Vinegar marinating leads to a decrease in the accumulation of amines in anchovy while their concentration in the vinegar solution increases due to the vinegar effect as solvent extractor.
对三批用醋腌制的凤尾鱼中的挥发性胺和生物胺进行了研究。这些凤尾鱼经过真空包装，并在冷藏条件下储存了3个月。在整个腌制和储存过程中，三甲胺和总挥发性盐基氮水平非常低且保持恒定：分别低于1毫克/100克和10毫克/100克。某些胺类水平，主要是酪胺和血清素的水平略有增加，尤其是在储存期间。然而，即使记录到的最高水平也远低于被认为对人类消费有害的水平。为了研究原料新鲜度对胺类分布的影响，进行了两项实验室试验，使用新鲜和变质的凤尾鱼并模拟行业标准腌制过程。挥发性胺和生物胺的水平均取决于原料质量，事实证明，来自不新鲜鱼类的胺类水平始终较高。醋腌制会导致凤尾鱼中胺类的积累减少，而由于醋作为溶剂萃取剂的作用，它们在醋溶液中的浓度会增加。
