摘要
用不同比例的KCl部分替代NaCl腌制,在15℃、80%~90%相对湿度条件下风干成熟84 h得风干鲈鱼产品。通过测定产品中理化指标、挥发性盐基氮、生物胺含量以及感官品质的变化,研究KCl部分替代NaCl对风干鲈鱼中生物胺的抑制作用。风干鲈鱼产品中共检测到6种生物胺,分别为：腐胺、尸胺、组胺、酪胺、精胺、亚精胺。当KCl替代比例从0%增大到50%,产品中生物胺总含量先下降后上升。当KCl替代比例为20%时,风干鲈鱼产品中生物胺总含量达到最低值192.17 mg/kg,比对照组（KCl含量为0%）降低62.90%;同时,腐胺、尸胺、组胺含量的减少量分别为76.94%、84.68%、54.46%。感官分析结果表明,当KCl替代比例不超过40%时风干鲈鱼产品的感官品质未有明显变化。以上结果表明在保持风干鲈鱼原有感官品质的基础上,用KCl部分替代NaCl腌制可以显著抑制（P〈0.05）产品中生物胺的形成。
Dry-cured perch was salted with sodium chloride（NaCl）, which was substituted by different amounts of potassium chloride（KCl）, and dry-ripened at 15 ℃, and 80%—90% relative humidity for 84 h. Through analyzing the physical and chemical properties, total volatile base nitrogen（TVB-N）, biogenic amine content and sensory quality, the inhibitory effect of partial replacement of KCl by NaCl on biogenic amine were studied in ripened samples. A total of six biogenic amines,putrescine, cadaverine, histamine, tyramine, spermine and spermidine, were detected in ripened perch samples. As substitution of NaCl with KCl was increased from 0 to 50%, the total content of biogenic amine in ripened samples decreased first and then increased. When the percentage of substi tution was 20%, the total content of biogenic amine was lowest with a value of 192.17 mg/kg, which was reduced by 62.90% as compared with that of the control（without KCl substitution）, while the contents of putrescine, cadaverine and histamine were reduced by 76.94%, 84.68% and 54.46%, respectively. Sensory analysis results indicated that the sensory quality was not significantly altered when the percentage of KCl substitute was equal to or lower than 40%. These results suggest that partial substitution of NaCl with KCl can significantly（P ＆lt; 0.05） inhibit the formation of biogenic amines, while maintainingthe original sensory quality of air drycured perch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第3期90-95,共6页
Food Science
基金
江苏高校优势学科建设工程资助项目
“十二五”国家科技支撑计划项目(2012BAD28B01)
国家公益性行业(农业)科研专项(200902012)
关键词
鲈鱼
腌制风干
KCl盐替代
生物胺
抑制效应
perch
dry curing
replacement with KCl
biogenic amines
inhibitory effect
