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Studies on non-volatile amines as potential indexes for freshness of marine invertebrates

非挥发性胺作为海洋无脊椎动物新鲜度潜在指标的研究

基本信息

批准号：
62560209
负责人：
YAMANAKA Hideaki
金额：
$ 1.47万
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：
1987
资助国家：
日本
起止时间：
1987 至 1988
项目状态：
已结题

项目摘要

The concentrations of non-volatile amines were investigated in relation to decomposition processes of common squid, scallop and prawn. Putrescine (Put), agmatine (Agm), cadaverine, tyramine and tryptamine were well separated from each other by gradient elution high performance liquid chromatograph with a fluorescence detector. Agm appeared to be most useful as a potential index for freshness of common squid. Agm was detected in small amounts in the fresh muscle and the concentration increased with storage time, exceeding 30 mg/100g at the stage of initial decomposition and reached the level of 40 mg/100g at the stage of advanced decomposition. Put was not produced at the acceptable stage and detected in small amounts (less than 1 mg/100g) at the stage of initial decomposition. Therefore, Put was useful as an indicator for the stage of initial decomposition. In scallop Put was detected at the level of 0.5 to 0.7 mg/100g at the stage of initial decomposition and exceeded 2.1 mg/100g at the stage of advanced decomposition. Put appeared to be useful as a potential indicator for freshness of scallop adductor muscle. In prawn Put was also suitable as an index for decomposition. Put was not present in the fresh muscle, detected in small amounts (less than 1 mg/100g) at the stage of initial decomposition and increased remarkably as decomposition progressed. VBN and K value showed 30 mg/100g and 30 %, respectively, at the stage of initial decomposition. The changes in non-volatile amines contents and viable counts of total bacteria were examined in the meats of squid and scallop with and without chloramphenicol. It was elucidated that non-volatile amines were not produced from amino acids by decarboxylases of muscle but by those of bacteria. When viable counts reached the level of 10^3/g in squid and 10^3/g to 10^4/g in scallop, the formation of non-volatile amines was observed.

研究了鱿鱼、扇贝和对虾在腐解过程中非挥发性胺的浓度变化。腐胺、胍丁胺、尸胺、酪胺和色胺在梯度洗脱高效液相色谱荧光检测器上得到很好的分离。Agm作为鱿鱼新鲜度的一个潜在指标是最有用的。在新鲜肌肉中检测到少量的Agm，其含量随贮藏时间的延长而增加，在腐烂初期超过30 mg/100 g，在腐烂后期达到40 mg/100 g。在可接受阶段未产生腐食，在初始分解阶段检测到少量腐食（小于1 mg/100 g）。因此，把它作为初步分解阶段的指标是有用的。扇贝腐解初期腐解量为0.5 ~ 0.7mg/100 g，后期腐解量超过2.1mg/100 g。Put可以作为扇贝闭壳肌新鲜度的潜在指标。在对虾中，腐殖酸也适合作为分解指标。放不存在于新鲜的肌肉中，检测到少量（小于1毫克/100克）在初始分解阶段，并显着增加分解进行。腐解初期VBN为30 mg/100 g，K值为30%。研究了氯霉素对鱿鱼和扇贝肉中非挥发性胺含量和细菌总数的影响。已阐明非挥发性胺不是由肌肉的脱羧酶从氨基酸产生的，而是由细菌的脱羧酶产生的。当活菌数达到鱿鱼10^3/g和扇贝10^3 ~ 10^4/g时，观察到非挥发性胺的形成。