【作者】 江津津； 曾庆孝； 孙国勇； 朱志伟；

【Author】 JIANG Jin-jin1, ZENG Qing-xiao2, SUN Guo-yong2, ZHU Zhi-wei2 (1. Guangzhou City Polytechnic College, Guangzhou 510405 2. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640)

【机构】 广州城市职业学院； 华南理工大学轻工与食品学院；

【摘要】 鱼露由低值小海鱼腌制发酵而成,在发酵过程中,蛋白质分解出的游离氨基酸会被某些氨基酸脱羧菌降解为各种胺类物质、亚硝酸盐、硝酸盐等N-亚硝基化合物的前体物,给食用鱼露带来安全风险的悬念。本文通过对市售鱼露样品、不同盐度潮汕鱼露发酵液以及不同温度贮藏鱼露中组胺、亚硝酸盐等理化指标的检测分析,得出以下结论:16种市售鱼露亚硝酸盐含量均小于18.97mg/kg;组胺在1.42mg/100g～843.13mg/100g,挥发性盐基氮、三甲胺氮含量分别在22.06～382.92mg/100g和0～38.12mg/100g之间波动。盐度对鱼露中亚硝酸盐含量影响较小,25%盐度下,组胺含量上升最大。贮藏温度对鱼露中组胺含量的影响较大,对亚硝酸盐含量影响较小。更多还原

【Abstract】 Fish sauce is fermented by small fish (mainly marine fishes). Free amino acid which is produced by fermentation, will form precursors of N-nitroso compounds, N-nitroso compounds, and amine nitrosation. It will be cause security risks for human being to eating fish sauce. The contents of histamine, nitrite, nitrogen volatile base, N-trimethylamine and pH value of commercial fish sauce samples and fish sauce during fermentation process with storage of different temperatures were investigated. The conclusion is following: Nitrite content in 16 samples were less than 18.97 mg/kg, it was less than the domestic nitrite standard of preserved foods. The content of histamine was in the range of 1.42 mg/100g ~ 843.13 mg/100g, the contents of volatile nitrogen base and N- trimethylamine were in the range of 22.06 ~ 382.92 mg/100g and 0 ~ 38.12 mg/100g respectively. The content of histamine was influenced by temperature heavily while the content of N-nitroso compounds was hardly affected by temperature.更多还原