Marrakchi A El, Bennour M, Bouchriti N, Hamama A, Tagafait H
Département d'Hygiène et Industrie des Denrées Alimentaires d'Origine Animale, Institut Agronomique et Vétérinaire Hassan II, B.P. 6202, Rabat-Instituts, Rabat, Morocco.
Laboratoire d'Analyses et de Recherches Vétérinaires, Agadir, Morocco.
J Food Prot. 1990 Jul;53(7):600-605. doi: 10.4315/0362-028X-53.7.600.
Sensory, chemical, and microbiological analyses were carried out on sardines during 18 d of storage in ice. Sensory results indicate that the sardines used in this experiment had a shelf life of 9 d. The pH and dimethylamine (DMA) were found to be useless in determining the degree of sardine deterioration, while trimethylamine (TMA) and total volatile bases (TVB) were accurate in predicting the spoilage process. Histamine production was slowed by refrigeration in ice (2-4°C). The amounts of histamine in flesh at the time of rejection (12th day of storage) were 11.7 and 16.2 mg/100 g of flesh, respectively, with the colorimetric method and the fluorimetric method. At the end of the experiment (highly spoiled sardines), the critical value of histamine (20 mg/100 g) was not reached. However, at the 12th d of storage, the count of all microflora studied was above the limit of 10 CFU/g of flesh.
在冰中储存18天期间，对沙丁鱼进行了感官、化学和微生物分析。感官结果表明，本实验中使用的沙丁鱼货架期为9天。发现pH值和二甲胺（DMA）在确定沙丁鱼变质程度方面毫无用处，而三甲胺（TMA）和总挥发性碱基（TVB）在预测腐败过程方面是准确的。冰藏（2-4°C）可减缓组胺的产生。分别采用比色法和荧光法测定，在拒收时（储存第12天）鱼肉中的组胺含量分别为11.7和16.2mg/100g鱼肉。在实验结束时（高度腐败的沙丁鱼），未达到组胺的临界值（20mg/100g）。然而，在储存第12天时，所有研究的微生物数量均高于10CFU/g鱼肉的限值。
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