Li Qingzheng, Lv Jian, Zhang Longteng, Dong Zehong, Feng Ligeng, Luo Yongkang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, People's Republic of China.
J Food Prot. 2017 Feb;80(2):279-287. doi: 10.4315/0362-028X.JFP-16-136.
To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).
为了评估不同温度下虹鳟（Oncorhynchus mykiss）鱼片的生物胺含量及品质变化，我们测定了未处理（CK）或用1.8%盐干腌（T）的样品的感官属性、总挥发性盐基氮（TVB-N）、总活菌数（TVC）和生物胺（BAs）。CK和T样品在TVB-N、TVC和BAs方面无显著差异。在3、9和15°C下储存时，TVB-N和TVC随储存时间显著增加（P<0.05）。在-3、3、9和15°C储存期间，腐胺（PUT）和尸胺（CAD）显著增加（P<0.05）。储存温度较高时，组胺更容易形成。基于阿伦尼乌斯方程建立了T样品中TVB-N、TVC、PUT、CAD以及PUT和CAD之和（PUT+CAD）的感官评分与储存时间和温度的动力学模型。高回归系数（R>0.9）表明该动力学模型可用于预测虹鳟鱼片品质变化。除第6天的TVB-N外，TVB-N、TVC和PUT+CAD预测值与实验值之间的相对误差均在10%以内。基于TVB-N、TVC和PUT+CAD的预测模型可用于评估-3至15°C（270至288K）下虹鳟鱼片的品质变化。
