咸干鱼中危害因子分析及其控制的研究进展
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摘要
咸干鱼目前的加工基本以手工作坊为主,缺乏统一的标准,因而存在一定的安全隐患。其中的安全隐患主要包括腌制过程中以及贮藏过程中产生的生物胺,亚硝胺以及脂肪氧化等问题,造成咸干鱼安全性下降。本文分析国内外对于咸干鱼中的生物胺、亚硝胺、亚硝酸盐以及脂肪氧化的产生原因及影响因素的研究进展,并根据目前的研究现状总结了各危害因子相应的控制措施,其中生物胺是问题较多的方面,并对其进行了重点论述,以期为提高腌制鱼类产品的食用安全性提供一定的发展方向。
The current processing of salted and dried fish is still dominated by hand workshops,and there is a lack of uniform standards,so there are certain safety hazards.Among them,the safety hazards mainly include the problems of biogenic amines,nitrosamines and fat oxidation during the curing process and during storage,resulting in a decrease in the safety of salted and dried fish.This paper analyzes the causes and influencing factors of biogenic amines,nitrosamines,nitrites and fat oxidation in salty dried fishes at home and abroad,and summarizes their corresponding control measures according to the current research status,in which biogenic amines were more problematic.In terms of aspects,it is mainly discussed in order to provide a certain development direction for improving the food safety of pickled fish products.
The current processing of salted and dried fish is still dominated by hand workshops,and there is a lack of uniform standards,so there are certain safety hazards.Among them,the safety hazards mainly include the problems of biogenic amines,nitrosamines and fat oxidation during the curing process and during storage,resulting in a decrease in the safety of salted and dried fish.This paper analyzes the causes and influencing factors of biogenic amines,nitrosamines,nitrites and fat oxidation in salty dried fishes at home and abroad,and summarizes their corresponding control measures according to the current research status,in which biogenic amines were more problematic.In terms of aspects,it is mainly discussed in order to provide a certain development direction for improving the food safety of pickled fish products.
引文
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[2]Koral S,Tufan B,Andrej,et al.Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products[J].Food Control,2013,32(2):597-606.
[3]Tsai Y H,Lin C Y,Chang S C,et al.Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan.[J].Food Microbiology,2005,90(4):635-641.
[4]周星宇.鲐鱼原料及其腌制品的脂肪氧化与组胺控制技术研究[D].宁波:宁波大学,2010.
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[6]吴海燕,杨磊,李思东等.生物催化风味在水产品加工中的应用[J].广东化工,2010,37(7):66-67.
[7]Erkan N,Tosun S Y,Alakavuk Dü,et al.Keeping quality of different packaged salted Atlantic bonito"lakerda".[J].Journal of Food Biochemistry,2010,33(5):728-744.
[8]游刚,吴燕燕,李来好,等.添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响[J].南方水产科学,2015,11(4):109-115.
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[13]闵娟,刘红,田鑫,等.不同贮藏温度下马鲛鱼和秋刀鱼中生物胺含量变化[J].中国渔业质量与标准,2017(5):1-10.
[14]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.
[15]赵中辉,林洪,李振兴.不同加工对生物胺影响的研究[J].食品工业科技,2011,32(7):88-90.
[16]吴燕燕,钱茜茜,李来好,等.3种添加物对咸鱼加工贮藏过程中生物胺的抑制效果[J].食品科学,2016,37(18):190-196.
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[19]孔保华,韩建春.肉品科学与技术[M].北京:中国轻工业出版社,2011.
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[21]张娜.低盐度腌腊鱼生产中几个安全指标的变化及评价[D].武汉:华中农业大学,2010.
[22]Ozogul Y,Ozogul F,Kuley E.Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4℃[J].Food Science&Biotechnology,2010,19(1):69-75.
[23]曹松敏,吴燕燕,李来好,等.蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析[J].食品科学,2017,38(7):36-42.
[24]王悦齐,吴燕燕,李来好,等.抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238.
[25]Gokoglu N,Yerlikaya P,Topuz O K.Effects of tomato and garlic extracts on oxidative stability in marinated anchovy[J].Journal of Food Processing&Preservation,2012,36(3):191-197.
[26]周蓓莉,肖进文,刘生峰,等.传统腌腊制品中亚硝酸盐的危害及其替代物的研究进展[J].中国食品添加剂,2012(2):166-171.
[27]曹雁平,刘玉德.食品调色技术[M].北京:化学工艺出版社,2003:94,148-149,200.
[28]杨贤庆,樊丽琴,陈胜军,等.咸鱼干腌过程中亚硝酸盐和硝酸盐的含量变化及其相关性分析[J].食品与发酵工业,2009(10):55-58.
[29]刘敏.腌干水产品中亚硝酸盐产生的条件研究与应用[D].浙江海洋学院,2015.
[30]张平,叶文慧,石志华.姜汁对亚硝酸盐清除作用的研究[J].黑龙江八一农垦大学学报,2005,17(4):73-75.
[31]Paik H D,Lee J Y.Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition[J].Meat Science,2014,97(4):609-14.
[32]陈胜军,杨贤庆,李来好,等.蓝圆鲹在腌制过程中N-二甲基亚硝胺和N-二乙基亚硝胺的变化规律[J].食品与发酵工业,2015,41(11):59-63.
[33]Herrmann S S,Granby K,Duedahl-Olesen L.Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages[J].Food Chemistry,2015,174:516.
[34]Yurchenko S,Molder U.The occurrence of volatilenitrosamines in Estonian meat products[J].Food Chemistry,2007,99(4):1713-1721.
[35]Tannenbaum S R,Wishnok J S.Inhibition of nitrosamine formation by ascorbic acida[J].American Journal of Clinical Nutrition,1991,498(1):354-363.
[36]白岚,孙国云.强致癌物质-N-亚硝基类化合物[J].农业与技术,2002,22(4):98-10.
[2]Koral S,Tufan B,Andrej,et al.Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products[J].Food Control,2013,32(2):597-606.
[3]Tsai Y H,Lin C Y,Chang S C,et al.Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan.[J].Food Microbiology,2005,90(4):635-641.
[4]周星宇.鲐鱼原料及其腌制品的脂肪氧化与组胺控制技术研究[D].宁波:宁波大学,2010.
[5]孙国勇,曾庆孝,江津津.鱼露中N-亚硝基化合物及其前体物的研究现状[J].中国酿造,2007,26(12):5-8
[6]吴海燕,杨磊,李思东等.生物催化风味在水产品加工中的应用[J].广东化工,2010,37(7):66-67.
[7]Erkan N,Tosun S Y,Alakavuk Dü,et al.Keeping quality of different packaged salted Atlantic bonito"lakerda".[J].Journal of Food Biochemistry,2010,33(5):728-744.
[8]游刚,吴燕燕,李来好,等.添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响[J].南方水产科学,2015,11(4):109-115.
[9]Ruiz-Capillas C,Jiménez-Colmenero F.Biogenic amines in meat and meat products[J].Critical Reviews in Food Science and Nutrition,2004,44:489-499.
[10]Rabie M,Simon-Sarkadi L,Siliha H,et al.Changes in free amino acids and biogenic amines of Egyptian salted fermented fish(Feseekh)during ripening and storage[J].Food Chemistry,2009,115(2):635-638.
[11]Becker K,Southwick K,Reardon J,et al.Histamine poisoning associated with eating tuna burgers[J].Journal of the American Medical Association,2001,285(10):1327-1330.
[12]刘爽爽.腌鱼过程中生物胺的产生规律及其控制的研究[D].天津:天津科技大学,2015.
[13]闵娟,刘红,田鑫,等.不同贮藏温度下马鲛鱼和秋刀鱼中生物胺含量变化[J].中国渔业质量与标准,2017(5):1-10.
[14]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.
[15]赵中辉,林洪,李振兴.不同加工对生物胺影响的研究[J].食品工业科技,2011,32(7):88-90.
[16]吴燕燕,钱茜茜,李来好,等.3种添加物对咸鱼加工贮藏过程中生物胺的抑制效果[J].食品科学,2016,37(18):190-196.
[17]Mah J H,Heang H J.Effects of food additives on biogenic amine formation in Myeolchi-jeot,a salted and fermented anchovy(Engraulis japonicus)[J].Food Chemistry.2009(114):168-173.
[18]Sallam K I,Ahmed A M,Elgazzar M M,et al.Chemical quality and sensory attributes of marinated Pacific saury(Cololabis saira)during vacuum-packaged storage at 4℃[J].Food Chemistry,2007,102(4):1061-1070.
[19]孔保华,韩建春.肉品科学与技术[M].北京:中国轻工业出版社,2011.
[20]蔡秋杏,吴燕燕,李来好,等.黄花鱼腌制加工过程的脂肪氧化分析[J].食品安全质量检测学报,2014(12):4079-4084.
[21]张娜.低盐度腌腊鱼生产中几个安全指标的变化及评价[D].武汉:华中农业大学,2010.
[22]Ozogul Y,Ozogul F,Kuley E.Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4℃[J].Food Science&Biotechnology,2010,19(1):69-75.
[23]曹松敏,吴燕燕,李来好,等.蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析[J].食品科学,2017,38(7):36-42.
[24]王悦齐,吴燕燕,李来好,等.抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238.
[25]Gokoglu N,Yerlikaya P,Topuz O K.Effects of tomato and garlic extracts on oxidative stability in marinated anchovy[J].Journal of Food Processing&Preservation,2012,36(3):191-197.
[26]周蓓莉,肖进文,刘生峰,等.传统腌腊制品中亚硝酸盐的危害及其替代物的研究进展[J].中国食品添加剂,2012(2):166-171.
[27]曹雁平,刘玉德.食品调色技术[M].北京:化学工艺出版社,2003:94,148-149,200.
[28]杨贤庆,樊丽琴,陈胜军,等.咸鱼干腌过程中亚硝酸盐和硝酸盐的含量变化及其相关性分析[J].食品与发酵工业,2009(10):55-58.
[29]刘敏.腌干水产品中亚硝酸盐产生的条件研究与应用[D].浙江海洋学院,2015.
[30]张平,叶文慧,石志华.姜汁对亚硝酸盐清除作用的研究[J].黑龙江八一农垦大学学报,2005,17(4):73-75.
[31]Paik H D,Lee J Y.Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition[J].Meat Science,2014,97(4):609-14.
[32]陈胜军,杨贤庆,李来好,等.蓝圆鲹在腌制过程中N-二甲基亚硝胺和N-二乙基亚硝胺的变化规律[J].食品与发酵工业,2015,41(11):59-63.
[33]Herrmann S S,Granby K,Duedahl-Olesen L.Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages[J].Food Chemistry,2015,174:516.
[34]Yurchenko S,Molder U.The occurrence of volatilenitrosamines in Estonian meat products[J].Food Chemistry,2007,99(4):1713-1721.
[35]Tannenbaum S R,Wishnok J S.Inhibition of nitrosamine formation by ascorbic acida[J].American Journal of Clinical Nutrition,1991,498(1):354-363.
[36]白岚,孙国云.强致癌物质-N-亚硝基类化合物[J].农业与技术,2002,22(4):98-10.