盐浓度及温度对秋刀鱼干制作中组胺生成的影响

Effect of Salt Concentration and Storing Temperature on Histamine Formation in the processing of Dried Saury

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。

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℃.