[关键词]
[摘要]
鱼在海水中易被组胺菌污染,并且秋刀鱼干在制作过程中,是在常温下晒干,易造成组胺菌的生长繁殖,可能会产生相应的组胺。本实验以不同的盐浓度(5%、10%、20%)制备鱼干,以不同的温度(20 ℃,25 ℃)保存6 d,每天取样测定鱼肉中组胺的变化量。结果表明随着盐浓度的增高,组胺生成量逐渐减少,而且25 ℃比20 ℃生成的组胺含量高。
[Key word]
[Abstract]
Because fishes are easy to be polluted by histamine-forming bacteria which can grow ddruing the processing of sun-dried saury, producing histamine. Therefore, the effects of salt concentration (5%, 10%, 20%) and temperature (20℃, 25℃) on thehistamine content in the dried saury stored for 6 days were investigated. Results showed that histamine was decreased with lowering the salt concentration. And the histamine content in the dried saruy samples stored at 25℃ was higher than that storted at 20℃.
[中图分类号]
[基金项目]
国家自然科学基金(31101743)