文献类型： 外文期刊

作者： Wu Yanyan ¹ ; Chen Yufeng ¹ ; Li Laihao ¹ ; Yang Xianqing ¹ ; Yang Shaoling ¹ ; Lin Wanling ¹ ; Zhao Yongqiang ¹ ; Deng J ¹ ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China

2.Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

关键词： dry salted fish; physicochemical property; microbiological count; biogenic amine; correlation

期刊名称：JOURNAL OF OCEAN UNIVERSITY OF CHINA （ 影响因子：0.913； 五年影响因子：1.012 ）

ISSN： 1672-5182

年卷期： 2016 年 15 卷 4 期

页码：

收录情况： SCI

摘要： This study was carried out to investigate the biogenic amines (BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine (CAD) and putrescine (PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret (Pampus argenteus) (347.79 mg kg(-1)). Five of forty three samples exceeded the acceptable content of TYR (100 mg kg(-1)), and 23.26% of dried-salted fish contained high contents of biogenic amines (above 600 mg kg(-1)). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count (TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.