Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
Food Chem. 2021 Jun 1;346:128904. doi: 10.1016/j.foodchem.2020.128904. Epub 2020 Dec 24.
The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.2 ± 1.62 mg kg and 100 mg kg respectively. The highest concentration of inosine monophosphate was achieved in freshly prepared gravad, whereas the hypoxanthine level increased with storage time up to 28 days. Among nucleotide ratios, the G value is more suitable for the determination of gravad quality than K, K and H values. Once the gravad obtained the limit of acceptability by the panelists (35 days) the G value rose to 470%.
研究了核苷酸、生物胺和微生物变化在多大程度上影响真空包装低盐处理虹鳟（Oncorhynchus mykiss）在 7±1°C 下贮藏 42 天期间的质量和货架期。尽管总活菌数在贮藏结束时缓慢增加到 6 个对数 CFU/g，但大肠菌群消失了。组氨酸浓度和生物胺指数分别增加到 45.2±1.62mg/kg 和 100mg/kg。肌苷单磷酸盐的浓度在刚制备的 Gravad 中最高，而次黄嘌呤水平随着贮藏时间的增加在 28 天内增加。在核苷酸比值中，G 值比 K、K 和 H 值更适合确定 Gravad 的质量。一旦 Gravad 被品尝小组接受（35 天），G 值就会上升到 470%。
