Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey.
J Food Sci. 2018 Feb;83(2):318-325. doi: 10.1111/1750-3841.14026. Epub 2018 Jan 16.
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P < 0.05) in biogenic amines concentrations of vacuumed packed sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf-life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control.
Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self-preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents.
研究了基于商业油的乳液对真空包装海鲈鱼片中生物胺形成及其指标的影响。结果表明，在真空包装海鲈鱼片中，尸胺、腐胺、亚精胺、精胺、血清素、多巴胺和胍丁胺是主要的生物胺。用乳液处理的真空包装海鲈鱼片中生物胺浓度存在显著差异（P<0.05）。所有组均含有组胺低于 5.0mg/100g，被美国食品和药物管理局视为允许限量。聚胺水平不受乳液应用的影响。质量指数（QI）在所有组中均呈上升趋势，在储存 14 天后下降。对照组的一般 QI 值似乎高于处理组，除了在 14 天和 18 天，而大豆和玉米在处理组中 QI 较低。只有生物胺指数与真空包装海鲈鱼的感官可接受性相关，表明该指数可用于确定真空包装海鲈鱼的腐败程度。与对照组相比，乳液通过抑制微生物生长延长了真空包装海鲈鱼片的货架期（约 2 至 4 天）。
由于易于制备、粒径小、生物利用度增强和长期动力学稳定性，乳液已成为理想的脂溶性物质传递载体，因此受到广泛关注。由于其结构中结合水，因此没有可用的水给微生物，它们已被证明是具有自保存能力的抗菌剂。抗菌乳液由于其廉价、稳定和无毒的特性，在许多领域都有潜在的应用。
