Zhang Yuemei, Qin Na, Luo Yongkang, Shen Huixing
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P.O. Box 112, Beijing, 100083, P.R. China.
J Sci Food Agric. 2015 Apr;95(6):1157-62. doi: 10.1002/jsfa.6803. Epub 2014 Jul 24.
Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in freshwater fish influenced by salt and sugar. This study aimed to detect the changes in biogenic amines, sensory attributes, total volatile basic nitrogen (TVB-N) and total viable counts (TVC) of carp influenced by different concentrations of salt and sugar stored at 4 °C.
TVB-N and TVC increased with storage time, which was in accordance with the changes of sensory scores. The eight biogenic amines were detected in fresh carp. Putrescine and cadaverine were the main biogenic amines found in carp fillets stored at 4 °C; they had a significant (P < 0.05) correlation with TVB-N.
Salt processing was found to inhibit the increase of TVB-N, TVC, putrescine and cadaverine in carp. High salt concentration had a positive effect on extending the shelf-life of the carp, compared to low salt concentration.
生物胺因其对人类的潜在毒性而备受关注。鲤鱼是中国最重要的淡水鱼品种之一。盐和糖能够保存食物。关于盐和糖对淡水鱼中生物胺变化影响的信息有限。本研究旨在检测4℃下不同浓度的盐和糖对鲤鱼生物胺、感官特性、总挥发性盐基氮（TVB-N）和总活菌数（TVC）的影响。
TVB-N和TVC随储存时间增加，这与感官评分的变化一致。在新鲜鲤鱼中检测到8种生物胺。腐胺和尸胺是4℃储存的鲤鱼片中主要的生物胺；它们与TVB-N具有显著（P<0.05）相关性。
发现盐处理可抑制鲤鱼中TVB-N、TVC、腐胺和尸胺的增加。与低盐浓度相比，高盐浓度对延长鲤鱼货架期有积极作用。
