Zhang Yuemei, Qin Na, Luo Yongkang, Shen Huixing
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, People's Republic of China.
J Food Prot. 2015 Sep;78(9):1699-707. doi: 10.4315/0362-028X.JFP-15-127.
Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 l mol/g after 12 h at 20°C and to 4.72 l mol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P < 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P < 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.
对分别贮藏于20℃和0℃的建鲤（Cyprinus carpio var. Jian）中的生物胺、ATP相关化合物、感官特性、挥发性盐基氮、微生物菌群（总活菌、假单胞菌、气单胞菌和产H2S细菌）以及游离氨基酸进行了测定。假单胞菌和产H2S细菌分别成为贮藏于20℃和0℃鲤鱼中的优势菌，而气单胞菌仅在贮藏于0℃的鲤鱼中迅速增加。负责风味和新鲜度的肌苷单磷酸在20℃下贮藏12 h后增加至最高2.37 μmol/g，在0℃下贮藏3 d后增加至4.72 μmol/g。腐胺和尸胺是鲤鱼中的主要胺类，其浓度与贮藏期间所有样品中的挥发性盐基氮和感官评分显著相关（P<0.05）。仅在贮藏于20℃的样品中，组胺与挥发性盐基氮和感官评分之间也观察到显著相关性。所有样品中精氨酸减少而腐胺增加。贮藏24 h后观察到组氨酸显著降低（P<0.05），这与贮藏于20℃的样品中36 h后组胺的增加一致。次黄嘌呤浓度与微生物种类（P<0.01）和感官评分（P<0.05）显著相关，似乎是贮藏于20℃和0℃的鲤鱼片品质的可靠指标。
