Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies
Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies
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DOI：
10.1021/jf050867m
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发表时间：
2005-11-02
影响因子：
6.1
通讯作者：
Veciana-Nogués, MT
中科院分区：
文献类型：
--
作者：
Pons-Sánchez-Cascado, S;Vidal-Carou, MC;Veciana-Nogués, MT
研究了三批食醋腌制的枸杞中挥发性胺和生物胺的含量。该产品经真空包装并冷藏储存3个月。在整个腌制和储存过程中，三甲胺和总挥发性碱性氮含量非常低且恒定：分别低于1和10 mg/100 g。某些胺的水平，主要是酪胺和血清素，略有增加，特别是在存储过程中。然而，即使是记录的最高水平也远低于被认为对人类消费有害的水平。为了研究原料新鲜度对胺曲线的影响，进行了两个实验室试验，使用新鲜和腐败的调味品和模拟工业标准的浸泡过程。挥发性胺和生物胺的水平取决于原材料的质量，证明在那些来自非新鲜鱼一贯较高。由于醋作为溶剂萃取剂的作用，醋浸降低了胺类物质在鱼体内的积累，同时提高了醋液中胺类物质的浓度。
Volatile and biogenic amines from three batches of anchovies, marinated in vinegar, were studied. The anchovies had been vacuum-packed and kept in refrigerated storage for 3 months. Trimethylamine and total volatile basic nitrogen levels were very low and constant throughout marinating and storage process: less than 1 and 10 mg/100 g, respectively. Certain amine levels, mainly those of tyramine and serotonin, increased slightly, particularly during storage. However, even the highest recorded levels were much lower than those considered to be hazardous for human consumption. To study the influence of raw material freshness in the amine profile, two laboratory trials using fresh and spoiled anchovies and simulating the industry standard marinating process were carried out. Levels for both volatile and biogenic amines were dependent on raw material quality, proving consistently higher in those deriving from nonfresh fish. Vinegar marinating leads to a decrease in the accumulation of amines in anchovy while their concentration in the vinegar solution increases due to the vinegar effect as solvent extractor.