Department of Food Science, Yuanpei University, Hsin-Chu, Taiwan.
Department of Biotechnology, Tajen University, Pingtung, Taiwan.
J Food Drug Anal. 2016 Apr;24(2):305-310. doi: 10.1016/j.jfda.2014.06.010. Epub 2015 Jan 2.
Mahi-mahi meat was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at -20°C, 4°C, 15°C, 25°C, or 37°C to investigate bacterial growth and formation of total volatile base nitrogen and histamine in mahi-mahi meat. R. ornithinolytica grew rapidly in samples stored at temperature above 15°C. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25°C and 37°C within 12 hours as well as those stored at 15°C within 48 hours. The total volatile base nitrogen contents increased to higher than the index level (30 mg/100 g) for fish decomposition at 25°C within 48 hours and 37°C within 24 hours. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen mahi-mahi samples stored at -20°C for 2 months were thawed and stored at 25°C after 24 hours, histamine started to accumulate rapidly (>50 mg/100 g of fish).
将马鲛鱼肉接种罗伊氏乳杆菌（Raoultella ornithinolytica）至 5.0 log CFU/g，然后分别在-20°C、4°C、15°C、25°C和 37°C 下贮藏，以研究马鲛鱼肉中细菌生长和总挥发性碱基氮及组胺形成情况。在温度高于 15°C 的贮藏条件下，罗伊氏乳杆菌生长迅速。在 25°C 和 37°C 下贮藏 12 小时内，以及在 15°C 下贮藏 48 小时内，组胺含量迅速增加至 50mg/100g 以上。在 25°C 下贮藏 48 小时和在 37°C 下贮藏 24 小时内，总挥发性碱基氮含量上升至鱼类腐败的指标水平（30mg/100g）以上。然而，通过将样品在 4°C 或以下冷藏可以控制细菌生长和组胺形成。将冷冻马鲛鱼样品在-20°C 下贮藏 2 个月后解冻，24 小时后在 25°C 下贮藏，组胺开始迅速积累（超过 50mg/100g 的鱼）。
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