Effects of Glucose on Histamine Production in Rapid-fermented Shrimp Head Paste
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Abstract:
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.
