文献类型： 外文期刊
作者： Qu, Yinghong 1 ; Wang, Jingyu 1 ; Liu, Zhidong 2 ; Wang, Xichang 1 ; Zhou, Huimin 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 200120, Peoples R China
2.Chinese Acad Fishery Sci, East China Sea Fishery Res Inst, Key Lab Ocean & Polar Fisheries, Minist Agr & Rural Affair, Shanghai 200090, Peoples R China
关键词： biogenic amines; canned seafood; storage time; storage temperature
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 18 期
页码：
收录情况： SCI
摘要： Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used as standards. The biogenic amines of five canned seafood species (canned mud carp, canned sardine, canned mantis shrimp, canned scallop, and canned oyster) were investigated every three months for 12 months at different storage temperatures (4, 10, 25, and 30 degrees C). The biogenic amine contents were determined by the ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA). These results showed a detection rate of 100, 60, and 40% for HIS, PHE, PUT, and TYM; CAD, SPM, and SPD; OCT in all the samples, respectively. The contents of histamine and tyramine exceeded the recommended maximum limits (50 and 100 mg kg(-1)) in the canned mud carp and canned scallop when stored at 30 degrees C, indicating their potential health risks (p < 0.05). This result also indicates that low temperatures could inhibit the BAs content of canned seafood during storage. Overall, storage temperature and time can be used as the primary means to monitor and control the quality and safety of canned seafood.
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