为探讨葡萄糖对快速发酵虾头酱中组胺的抑制作用，提高其安全性，本论文以新鲜虾头为原料，采用外接微生物快速发酵工艺，分别向虾头酱中添加2%、4%和6%葡萄糖，检测了虾头酱发酵过程中组胺含量的变化。对虾头酱发酵期间的TVB-N含量、氨基酸态氮及pH的变化进行了探讨，通过比较理化指标、菌落总数以及感官评价分析虾头酱的品质。结果表明，葡萄糖的添加能显著降低组胺的生成，添加2%、4%和6%的葡萄糖分别能降低54.6%、57.2%和43.2%的组胺；葡萄糖的添加一定程度上促进了TVB-N的生成，增加了产品总糖含量以及降低了氨基酸态氮的含量和pH，但并不影响蛋白质、脂肪、水分及菌落总数的含量；感官评价表明，产品风味相似度较高，葡萄糖的添加能明显抑制产品的氨气味。因此，虾头酱中添加2%、4%和6%的葡萄糖能降低组胺含量以及减少氨气味，同时产品也保持较高的品质特性。

To investigate the inhibitory effect of glucose on histamine in rapid-fermented shrimp head paste, 2%, 4%, and 6% glucose and external microorganisms were added to raw, fresh shrimp head paste. We then detected the changes in histamine, total volatile basic nitrogen (TVB-N), amino acid nitrogen, and pH during the rapid fermentation process. The quality of the shrimp paste was analyzed by comparing its physical and chemical properties, total plate count, and sensory stores. Results showed that the addition of glucose in shrimp head paste significantly decreased the level of histamine by 57.2%, 54.6%, and 43.2% after the addition of 2%, 4%, and 6% glucose, respectively. However, the addition of glucose promoted the formation of TVB-N, increased the total sugar, and reduced the amino acid nitrogen and pH in products. No significant changes in protein, fat, moisture, and total plate count of shrimp paste were observed. The sensory evaluation showed that there was no significant change in the flavor of the shrimp head paste after adding different concentrations of glucose, but it did significantly inhibit the formation of an ammonia smell. Therefore, the addition of glucose in shrimp head paste can reduce the histamine content, ammonia odor, as well as maintain the high quality of the product.

国家自然科学基金资助项目(31671825)；国家现代农业产业技术体系建设专项（GARS-47）