Hu Jia-Wei, Cao Min-Jie, Guo Shun-Cai, Zhang Ling-Jing, Su Wen-Jin, Liu Guang-Ming
College of Food and Biological Engineering, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, 361021, People's Republic of China.
Jimei District Agricultural Technology Extension Training Center, Xiamen, Fujian, 361021, People's Republic of China.
J Food Prot. 2015 Feb;78(2):383-9. doi: 10.4315/0362-028X.JFP-14-296.
In this study, we investigated the differences in histamine accumulation between blue scad and chub mackerel and methods of inhibiting histamine-forming bacteria and controlling histamine accumulation in fish. The free histidine contents in blue scad and chub mackerel were 1.45 and 2.75 mg/g, respectively. The histamine-forming bacteria isolated from them were identified as Citrobacter freundii, Citrobacter braakii, and Enterobacter aerogenes using 16S rDNA sequence analysis, the VITEK 2 Compact system, and MALDI-TOF MS. The histamine-producing capacities of C. freundii, C. braakii, and E. aerogenes were 470, 1,057, and 4,213 mg/liter, respectively, after culture at 37°C for 48 h. Among the different antimicrobials and preservatives tested, potassium sorbate and sodium diacetate effectively inhibited the histamine-forming bacteria and their histamine production. After chub mackerel was dipped into 0.5% potassium sorbate or sodium diacetate, its histamine content increased more slowly at room temperature. Therefore, a potassium sorbate or sodium diacetate dipping treatment could effectively control histamine accumulation in fish.
在本研究中，我们调查了蓝圆鲹和鲐鱼组胺积累的差异，以及抑制组胺形成细菌和控制鱼类组胺积累的方法。蓝圆鲹和鲐鱼中的游离组氨酸含量分别为1.45和2.75毫克/克。使用16S rDNA序列分析、VITEK 2 Compact系统和基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS），从它们中分离出的组胺形成细菌被鉴定为弗氏柠檬酸杆菌、布氏柠檬酸杆菌和产气肠杆菌。在37°C培养48小时后，弗氏柠檬酸杆菌、布氏柠檬酸杆菌和产气肠杆菌的组胺产生能力分别为470、1057和4213毫克/升。在所测试的不同抗菌剂和防腐剂中，山梨酸钾和双乙酸钠有效地抑制了组胺形成细菌及其组胺产生。鲐鱼浸入0.5%山梨酸钾或双乙酸钠后，其组胺含量在室温下增加得更慢。因此，山梨酸钾或双乙酸钠浸泡处理可以有效地控制鱼类中的组胺积累。
