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Studies on Non-volatile Amines in Marine Products

海产品中不挥发胺的研究

基本信息

批准号：
60560215
负责人：
HIDEAKI Yamanaka
金额：
$ 0.96万
依托单位：
Tokyo University of Fisheries
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1985
资助国家：
日本
起止时间：
1985 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-60560215/
关键词：
Non-volatile amine Cadaverine Putrescine Tyramine Freshness index Fishes Marine invertebrates 水産醗酵食品

项目摘要

Six non-volatile amines, putrescine (Put), cadaverine (Cad), tyramine (Tym), tryptamine (Tpm), spermidine (Spd) and spermine (Spn) were well separated and determined by gas chromatograph equipped with a flame ionization detector after conversion to ethyloxycarbonyl derivatives, but it was impossible to determine agmatine by this method.Fresh meats of sardine, mackerel, saury pike, herring, salmon, sea bream, flatfish, carp and rainbow trout were stored at 5゜C, 10゜C and 20゜C, and at regular intervals a small amount was withdrawn and the changes in contents of six non-volatile amines were examined. The level of Cad in the meats of these fishes increased as decomposition progressed and seemed to be the most useful index for decomposition of fishes except carp. In the cases of sardine and saury pike the Cad content was below 15 mg/100 g of meat at the passable stage, between 15 and 20 mg/100 g of meat at the initial decomposition and over 20 mg/100 g of meat at the stage of advanced decomposition. Put, Tym and Tpm also increased as decomposition progressed, but were low in amounts compared with Cad. Spn and Spd were detected in fairly large amounts specifically in the meat of carp.Next, using the muscles of common squid, scallop and prawn stored at5゜C, 15゜C and 20゜C, non-volatile amines were determined. The results were similar to those of fishes; Cad, Put and Tym increased as decomposition progressed.The concentrations of non-volatile amines in the fermented foods such as "shotturu", "shiokara" of squid and "shiokara" of bonito were low and judged to be safe and wholesome from the standpoint of food hygiene.

用气相色谱法对沙丁鱼、鲭鱼、秋刀鱼、青鱼、鲑鱼、真鲷、比目鱼等鲜肉中的腐胺（Put）、尸胺（Cad）、酪胺（Tym）、色胺（Tpm）、亚精胺（Spd）和精胺（Spn）等6种非挥发性胺类化合物进行了分离和测定。鲤鱼和虹鳟鱼分别在5 ° C、10 ° C和20 ° C下贮藏，定期取出少量，检查六种非挥发性胺含量的变化。这些鱼的肉中的钙的水平增加，分解的进展，似乎是最有用的指标，除鲤鱼的鱼的分解。在沙丁鱼和秋刀鱼的情况下，Cad含量低于15毫克/100克的肉在通过阶段，15和20毫克/100克的肉之间的初始分解和超过20毫克/100克的肉在高级分解阶段。Put，Tym和Tpm也随着分解的进行而增加，但与Cad相比量较低。其次，以鱿鱼、扇贝和对虾为材料，在5 ℃、15 ℃和20 ℃下贮藏，测定了其肌肉中的非挥发性胺。结果与鱼类相似; Cad、Put和Tym随着分解的进行而增加。发酵食品中的非挥发性胺浓度较低，从食品卫生的角度来看，被判定为安全和有益健康的食品，如鱿鱼的“shotturu”、“shiokara”和鲣鱼的“shiokara”。