鲭鱼品质评价及品质变化与组胺含量研究进展
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摘要
海水鱼类的新鲜度体现了鱼肉的可食用价值,海水鱼中的青皮红肉鱼类含有较高的组氨酸,会因保存不当导致体内组胺含量升高,对消费者健康产生危害。组胺是一种食源性化学危害,易导致过敏人群产生中毒现象。组胺中毒又称为鲭鱼中毒,是组胺引起毛细血管扩张和支气管收缩所致,研究表明鲭科鱼类的组氨酸含量高,组氨酸会在产组胺微生物的组氨酸脱羧酶的作用下产生组胺,判定组胺中毒的最有效的方法是检测鲭鱼体内的组胺含量,低水平的组胺并不会对人体产生危害,组胺摄入量过多会对人体产生危害,组胺已成为评价鲭鱼品质的标准之一。本文主要对鲭鱼品质的感官评定和理化评定(组胺、K值、挥发性盐基氮等)方式进行综述,并对组胺产生的影响因素如微生物、温度、鱼的种类等进行综述,为鲭鱼品质鉴定和组胺含量的控制提供依据。
The freshness of seawater fish reflects the edible value of fish. The green-skinned and red-fleshed fish in seawater contain high histidine, which will lead to the increase of histamine content in the body due to improper preservation and harm the health of consumers. Histamine is a food-borne chemical hazard, which can easily lead to poisoning in allergic people. Histamine poisoning, also known as mackerel poisoning, is caused by capillary dilatation and bronchial contraction caused by histamine. Studies have shown that mackerel fish have high histidine content. Histidine can produce histamine under the action of histamine-producing microorganisms' histidine decarboxylase. The most effective method to determine histamine poisoning is to detect histamine content in mackerel. Low levels of histamine do not pose a threat to human body. Too much histamine intake will do harm to human body, and histamine has become one of the criteria for evaluating mackerel quality. In this paper, the methods of sensory and physicochemical evaluation of mackerel quality(histamine, K value, volatile base nitrogen, etc.) were reviewed, and the influencing factors of histamine production, such as microorganism, temperature, species of fish were summarized, which provided basis for mackerel quality identification and histamine content control.
The freshness of seawater fish reflects the edible value of fish. The green-skinned and red-fleshed fish in seawater contain high histidine, which will lead to the increase of histamine content in the body due to improper preservation and harm the health of consumers. Histamine is a food-borne chemical hazard, which can easily lead to poisoning in allergic people. Histamine poisoning, also known as mackerel poisoning, is caused by capillary dilatation and bronchial contraction caused by histamine. Studies have shown that mackerel fish have high histidine content. Histidine can produce histamine under the action of histamine-producing microorganisms' histidine decarboxylase. The most effective method to determine histamine poisoning is to detect histamine content in mackerel. Low levels of histamine do not pose a threat to human body. Too much histamine intake will do harm to human body, and histamine has become one of the criteria for evaluating mackerel quality. In this paper, the methods of sensory and physicochemical evaluation of mackerel quality(histamine, K value, volatile base nitrogen, etc.) were reviewed, and the influencing factors of histamine production, such as microorganism, temperature, species of fish were summarized, which provided basis for mackerel quality identification and histamine content control.
引文
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