TAO Yaohong, TANG Haiqing, OU Changrong, et al. Analysis of Biogenic Amines and Related Quality Indexes of Commercial Dry Salted Fish in the East China Sea[J]. Science and Technology of Food Industry, 2021, 42(24): 263−270. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040092.
Citation: TAO Yaohong, TANG Haiqing, OU Changrong, et al. Analysis of Biogenic Amines and Related Quality Indexes of Commercial Dry Salted Fish in the East China Sea[J]. Science and Technology of Food Industry, 2021, 42(24): 263−270. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040092.

Analysis of Biogenic Amines and Related Quality Indexes of Commercial Dry Salted Fish in the East China Sea

More Information
  • Received Date: April 11, 2021
  • Available Online: October 22, 2021
  • In order to study the potential risk of biogenic amines and the correlation between biogenic amines and quality indexes of dry salted fish from East China Sea during retail period, the physical and chemical indexes (water content, NaCl, pH, TVB-N and POV), microbial index (aerobic plate count) and eight biogenic amines of four species of dry salted fish (sea eel, large yellow croaker, pomfret and mackerel) in Zhejiang province were determined and analyzed. The results showed that the physicochemical indexes, microbial index and biogenic amines of the four dry salted fish were different. The water content was 25.6%~59.7%, the NaCl content was 3.4%~24.1%, pH was 6.08~6.97, TVB-N content was 7.7~56.4 mg/100 g, POV was 0.04~1.76 g/100 g, the total bacterial count was 3.43~5.67 lg CFU/g, and 50% of the samples exceeded the POV limit of dried aquatic products. Spermidine, histamine, cadaverine and putrescine were the main biogenic amines in dry salted fish. 15% of the samples contained histamine more than 100 mg/kg, which exceeded the limit standards of FDA and EU. The histamine content of B4 reached 1405.88 mg/kg. The tyramine content of all samples was less than 100 mg/kg, which met the limit of FDA. The total amounts of biogenic amines ranged from 96.05 mg/kg to 2164.64 mg/kg, and 15% of the samples were more than 1000 mg kg, which exceeded the limit standards of FDA. Correlation analysis showed that some biogenic amines indexes were moderately or highly correlated with aerobic plate count and NaCl content(P<0.05), and the correlation coefficients were 0.727~0.975 and −0.828~0.970, respectively. In conclusion, dry slated fish from the East China Sea, including products made from non high histamine fish, might have the risk of excessive biogenic amines and other quality problems. This study provides basic data and reference for quality evaluation and safety control of dry slated fish products.
  • [1]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 GB 10136-2015动物性水产制品[S]. 北京: 中国标准出版社, 2015.

    National Health and Family Planning Commission of China. National food safety standard. GB 10136-2015 Animal aquatic products[S]. Beijing: Standards Press of China, 2015.
    [2]
    赵延宁, 王玉, 王睿迪, 等. 咸干鱼中危害因子分析及其控制的研究进展[J]. 食品工业科技,2019,40(14):320−324. [ZHAO Y N, WANG Y, WANG R D, et al. Research progress on hazards factor analysis and control of salted dry fish[J]. Science and Technology of Food Industry,2019,40(14):320−324.
    [3]
    丁海燕, 孙晓杰, 宁劲松, 等. 储藏温度对3种海水鱼产生生物胺的规律影响研究[J]. 食品科技,2018,43(9):177−182. [DING H Y, SUN X J, NING J S, et al. Study on the regular of biogenic amines from three marine fish stored at different temperature[J]. Food Science and Technology,2018,43(9):177−182.
    [4]
    常娅妮, 马俪珍, 杨梅, 等. 不同冷冻方式对调味鱼贮藏品质的影响[J]. 食品科技,2020,45(2):137−143. [CHANG Y N, MA L Z, Yang M, et al. Effects of different freezing methods on the storage quality of seasoned channel catfish[J]. Food Science and Technology,2020,45(2):137−143.
    [5]
    LALY S J, ANUPAMA T K, KUMAR K A, et al. Quality and freshness of fish available in supermarkets of Cochin, India based on biogenic amine content[J]. Fishery Technology,2019,56(1):212−220.
    [6]
    COSTA C, GRAZHDAN D, FIUTOWSKI J, et al. Meat and fish freshness evaluation by functionalized cantilever-based biosensors[J]. Microsystem Technologies,2020,26(4):1−5.
    [7]
    HE S, CHEN Y N, YANG X Q, et al. Determination of biogenic amines in chub mackerel from different storage methods[J]. Journal of Food Science,2020,85(6):1699−1706. doi: 10.1111/1750-3841.15146
    [8]
    朱作艺, 张玉, 王君虹, 等. 不同贮藏条件下大黄鱼生物胺变化[J]. 浙江农业学报,2018,30(9):1592−1598. [ZHU Z Y, ZHANG Y, WANG J H, et al. Changes of biogenic amines in large yellow croaker stored at different conditions[J]. Acta Agriculturae Zhejiangensis,2018,30(9):1592−1598. doi: 10.3969/j.issn.1004-1524.2018.09.21
    [9]
    SUN Y Y, GAO P, XU Y S, et al. Effect of storage conditions on microbiological characteristics, biogenic amines, and physicochemical quality of low-salt fermented fish[J]. Journal of Food Protection,2020,83(6):1057−1065. doi: 10.4315/JFP-19-607
    [10]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 GB 5009.3-2016 食品中水分的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 5009.3-2016 Determination of moisture in foods[S]. Beijing: Standards Press of China, 2016.
    [11]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 GB 5009.237-2016 食品pH值的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 5009.237-2016 Determination of pH value in foods[S]. Beijing: Standards Press of China, 2016.
    [12]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 GB 5009.42-2016 食盐指标的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 5009.42-2016 Determination of salt index[S]. Beijing: Standards Press of China, 2016.
    [13]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准GB 5009.227-2016 食品中过氧化值的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 5009.227-2016 Determination of peroxide value in foods[S]. Beijing: Standards Press of China, 2016.
    [14]
    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 GB 5009.228-2016食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 5009.228-2016 Determination of total volatile basic nitrogen in foods[S]. Beijing: Standards Press of China, 2016.
    [15]
    国家卫生和计划生育委员会. 食品安全国家标准 GB 4789.2-2016食品微生物学检验 菌落总数测定[S]. 北京: 中国标准出版社, 2016.

    National Health and Family Planning Commission of China. National food safety standard. GB 4789.2-2016 Microbiological examination: aerobic plate count[S]. Beijing: Standards Press of China, 2016.
    [16]
    杨春婷, 赵晓娟, 白卫东. 肉类中的生物胺形成及其在肉类新鲜度评价中的应用研究进展[J]. 肉类研究,2017,31(1):55−59. [YANG C T, ZHAO X J, BAI W D, et al. Formation of biogenic amines during meat storage and their application in assessment of meat freshness[J]. Meat Research,2017,31(1):55−59. doi: 10.7506/rlyj1001-8123-201701010
    [17]
    张晓艳, 杨宪时, 郭全友, 等. 水分含量对淡腌大黄鱼贮藏性的影响[J]. 食品工业科技,2012,33(9):364−366, 375. [ZHANG X Y, YANG X S, GUO Q Y, et al. Effect of moisture content on storage properties in light salted Pseudosciaena crocea[J]. Science and Technology of Food Industry,2012,33(9):364−366, 375.
    [18]
    吴燕燕, 钱茜茜, 李来好, 等. 基于Illumina MiSeq技术分析腌干鱼加工过程微生物群落多样性[J]. 食品科学,2016,38(12):8−15. [WU Y Y, QIAN X X, LI L H et al. Microbial community diversity in dried-salted fish during processing revealed by illumina MiSeq sequencing[J]. Food Science,2016,38(12):8−15.
    [19]
    WU Y Y, CHEN Y F, LI L H, et al. Study on biogenic amines in various dry salted fish consumed in China[J]. Journal of Ocean University of China,2016,15(4):681−689. doi: 10.1007/s11802-016-2958-0
    [20]
    KÖSE S, KORAL S, TUFAN B, et al. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey[J]. European Food Research & Technology,2012,235(4):669−683.
    [21]
    LIN C S, LIU, F L, LEE Y C, et al. Histamine contents of salted seafood products in Taiwan and isolation of hatotolerant histamine-forming bacteria[J]. Food Chemistry,2012,131(2):574−579. doi: 10.1016/j.foodchem.2011.09.027
    [22]
    赵延宁, 王玉, 王睿迪, 等. 市售咸干鲅鱼的安全性分析[J]. 食品与发酵工业,2019,45(14):215−220. [ZHAO Y N, WANG Y, WANG R D, et al. Safety analysis of commercially available salted and dried Spanish markerel[J]. Food and Fermentation Industries,2019,45(14):215−220.
    [23]
    陈申如, 张其标, 胡阳, 等. 温度对液熏鳗鱼质量特性的影响[J]. 食品研究与开发,2018,39(7):95−99. [CHEN S R, ZHANG Q B, HU Y, et al. The effect of temperature on the quality characteristics of liquid-smoked eel[J]. Food Research and Development,2018,39(7):95−99.
    [24]
    LEHANE L, OLLEY J. Histamine fish poisoning revisited[J]. International Journal of Food Microbiology,2000,58(1-2):1−37. doi: 10.1016/S0168-1605(00)00296-8
    [25]
    US FDA. Fish and fishery products hazards and controls guide. 3rd ed. Scombrotoxin (histamine) formation[S]. Washington: Food and Drug Administration, 2001.
    [26]
    European Commission (EC). Commission recommendation of 10 January 2003 concerning a coordinated programme for the official control of foodstuffs for 2003 (2003/10/EC)[S]. Brussels: Official Journal of the European Communities, 2003.
    [27]
    PRESTER L. Biogenic amines in fish, fish products and shellfish: A review[J]. Food Additives & Contaminants,2011,28(11):1547−1560.
    [28]
    TEN B B, DAMINK C, JOOSTEN H M, et al. Occurrence and formation of biologically active amines in foods[J]. International Journal of Food Microbiology,1990,11(1):73−84. doi: 10.1016/0168-1605(90)90040-C
    [29]
    陈玉峰, 吴燕燕, 李来好, 等. 腌干鱼贮藏过程生物胺的变化及其货架期研究[J]. 核农学报,2016,30(8):1548−1557. [CHEN Y F, WU Y Y, LI L H, et al. Study on the change of biogenic amines and its shelf life of dried-salted fish at storage[J]. Journal of Nuclear Agricultural Sciences,2016,30(8):1548−1557. doi: 10.11869/j.issn.100-8551.2016.08.1548
    [30]
    景智波, 田建军, 杨明阳, 等. 食品中与生物胺形成相关的微生物菌群及其控制技术研究进展[J]. 食品科学,2018,39(15):272−278. [JING Z B, TIAN J J, YANG M Y, et al. Progress in understanding and controlling the microbial community involved in biogenic amine production[J]. Food Science,2018,39(15):272−278.
  • Related Articles

    [1]FAN Liqi, LIU Yang, YANG Bao, YU Yi, LI Wu, LIU Lei, LI Zhunchun, ZHA Ao, XU Jucai. Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2023120341
    [2]GUO Hao, SUN Hongnan, MA Mengmei, MU Taihua, LI Yang. Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-Free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2023120216
    [3]LIU Wuzhen, LI Ti, GENG Qin, CHEN Jun, HAN Jialong, LIU Chengmei, DAI Taotao. Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010144
    [4]ZHANG Yusong, CUI Weiran, TANG Zhenyue, BAI Hongyu, SHAO Meili. Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in a Simulated Digestive Environment in Vitro[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010302
    [5]BAI Congjin, GUO Jingjing, WANG Yifan, LI Zhenrong, JIAO Bo, DAI Lei. Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024010163
    [6]LIU Bing, MA Jingyu, LI Ting, ZHU Jun, ZHU Meipeng, WU Lihua, CHEN Xia, ZHANG Xinguo, ZHAO Ping. Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr.[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2023120353
    [7]JIAO Yunshuang, WANG Yueyue, JIANG Pengfei, DU Xiaoping, QI Libo, SHANG Shan. Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024040024
    [8]LI Xingyang, WANG Beiqi, GUO Chao, CAO Hui, YU Ruilian, WANG Qin. Optimization of Extraction Process of Isaria cicadae Miquel Spore Oil and Effect on Inflammation and Oxidative Damage of Intestinal Epithelial Cells[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024040177
    [9]FU Jiarong, WEI Yuanmiao, XU Wenting, MA Shangxuan, HU Xiaojing, WANG Yuwen, HUANG Kechang, GUO Gangjun, HE Xiyong. Effects of Different Storage Methods on Fresh Macadamia Nut Quality[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024030164
    [10]XIAO Chunyan, LI Jing, WANG Zhihui, HE Biyun, HUANG Wei, LIN Fuming, CHEN Linhai, SUN Weijiang. Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024030491
  • Cited by

    Periodical cited type(12)

    1. 张桓,许志诚,张兆丽,还传明,高东辉,苏畅,孟祥忍. 不同腌制方式对盐水鹅生坯保水性及蛋白质氧化的影响. 食品工业科技. 2024(04): 87-92 . 本站查看
    2. 褚筱然,王海洁,杜鹏飞,柳尧波,王维婷,王守经,马艳丽,胡鹏,贺红军. 不同解冻方式对驴肉品质特性的影响. 山东农业科学. 2024(02): 131-137 .
    3. 刘嘉琪,王慧平,张鑫,孔保华,陈倩. 原料肉冻藏品质劣变机制及其改善策略. 食品科学. 2024(08): 321-330 .
    4. 谢宇欣,徐乾达,陈南,马秋越,高颖,曾维才. 假酸浆多糖对牛肉丸加工品质的影响. 肉类研究. 2024(03): 18-23 .
    5. 王新颖,毛云,牛希跃,任晓镤,王琳琳,麻龙,张生秀,王一郎. 氨基酸种类及添加量对乳化鸡肉香肠品质特性的影响. 现代食品科技. 2024(05): 150-161 .
    6. 魏佩玲,艾斯卡尔·吐尔逊,苏热阿提·艾尔米坦,郑文新,宫平. 不同解冻方式对牛羊肉品质特性及其组织结构的影响. 粮食与油脂. 2024(08): 50-55 .
    7. 时苗苗,卞欢,陈怡璇,张牧焓,王道营,徐为民. 原料肉解冻方式对狮子头品质特性的影响. 食品与发酵工业. 2024(15): 205-212 .
    8. 王瑞,牛舒昱,王蕊,魏宜彤. 解冻方式对速冻鸡肉饼品质的影响. 肉类研究. 2024(09): 42-47 .
    9. 吕义忠,黄文权,阚启鑫,邱舒娴,陈锦成,杨寒,王湘鹏,宋明月. 不同解冻方式下速冻调理鸡排品质的比较分析. 现代食品科技. 2024(09): 278-287 .
    10. 王瑞娟,李扬,叶胜明,权春梅. 加工工艺对传统药膳华祖焖鸭营养和理化品质的影响. 中国调味品. 2024(12): 111-116 .
    11. 王丽,陈伟,王远亮,李宗军,夏迪. 解冻方式对猪肉品质、理化性质与微观结构的影响. 食品与机械. 2023(10): 35-41 .
    12. 刘艳,唐小闲,高丹,段振华,任爱清. 解冻方式对微波干燥甜菜理化性质的影响. 食品与机械. 2023(11): 166-172 .

    Other cited types(6)

Catalog

    Article Metrics

    Article views (152) PDF downloads (10) Cited by(18)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return