Hwang Chiu-Chu, Lee Yi-Chen, Huang Chung-Yung, Kung Hsien-Feng, Cheng Hung-Hui, Tsai Yung-Hsiang
Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 361027, Taiwan.
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Foods. 2020 Nov 3;9(11):1597. doi: 10.3390/foods9111597.
In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products ( = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine, exceeding the 50 mg/100 g potential hazard level. In addition, the effects of brine concentrations (0%, 3%, 6%, 9%, and 15%) on the chemical and bacteriological quality of brined and dried milkfish during sun-drying were evaluated. The results showed that the aerobic plate count (APC), coliform, water activity, total volatile basic nitrogen (TVBN), and histamine content values of the brined and dried milkfish samples decreased with increased brine concentrations, whereas those of salt content and thiobarbituric acid (TBA) increased with increasing brine concentrations. The milkfish samples prepared with 6% NaCl brine had better quality with respect to lower APC, TVBN, TBA, and histamine levels.
本研究对市售腌制和干制遮目鱼产品的卫生质量和组胺含量，以及盐水浓度对腌制和干制遮目鱼品质的影响进行了研究。从台湾四家零售店收集了20份腌制和干制遮目鱼产品样本，检测其与组胺相关的质量。其中，5个检测样本（25%，5/20）的组胺含量超过5毫克/100克，这是美国食品药品监督管理局对鲭科鱼类的指导标准，而有两个样本（10%，2/20）的组胺含量分别为69毫克/100克和301毫克/100克，超过了50毫克/100克的潜在危害水平。此外，还评估了盐水浓度（0%、3%、6%、9%和15%）对晾晒过程中腌制和干制遮目鱼化学和细菌学质量的影响。结果表明，腌制和干制遮目鱼样本的需氧平板计数（APC）、大肠菌群、水分活度、总挥发性盐基氮（TVBN）和组胺含量值随盐水浓度升高而降低，而盐含量和硫代巴比妥酸（TBA）值则随盐水浓度升高而增加。用6%氯化钠盐水制备的遮目鱼样本在较低的APC、TVBN、TBA和组胺水平方面具有更好的品质。
