蓝圆鲹在不同腌制条件下三甲胺和二甲胺含量变化规律

摘要

The aim of this study was to optimize different salting conditions forDecapterus maruadsi with the aim of developing optimal salting process. The effects of salting time, temperature, amount of added salt and salt type on the contents of trimethylamine （TMA） and dimethylamine （DMA） in salted Decapterus maruadsi were studied. The results showed that during salting at 25 ℃, the contents of TMA and DMA increased constantly with increasing salting time and with decreasing salt level. The highest contents of TMA and DMA was achieved using a salt-to-fish ratio of 1：8 for salting at 4 ℃, followed by 1：5; samples salted at a 1：3 salt-to-fish ratio exhibited the lowest contents of TMA and DMA. A higher TMA content and a lower DMA content was obtained by using crude salt compared to refmed salt. In conclusion, based on the above results and according to our surveys of consumer acceptability of salt levels and those of commercial salted fish, using refined salt at a salt-to-fish ratio of 1：5 and a salting temperature of 4 ℃ was the best salting conditions.%目的：研究蓝圆鲹在不同腌制条件下三甲胺和二甲胺产生的规律。方法：以蓝圆鲹腌制过程中产生的三甲胺（TMA）和二甲胺（DMA）为考察指标，分别考察温度、盐和鱼质量比、食盐种类和腌制时间对TMA和DMA含量的影响。结果：25℃腌制时，随着腌制时间的延长，TMA和DMA的含量不断增加，盐和鱼质量比越低，TMA和DMA的含量越高；4℃腌制时，盐和鱼质量比为1：3组产品中TMA和DMA的含量最低，盐和鱼质量比1：5次之，盐和鱼质量比1：8最高；粗盐腌制的咸鱼中TMA含量较精盐腌制高，DMA含量较精盐腌制低。结论：综合分析盐的种类、腌制时间、温度、盐和鱼质量比对蓝圆鲹在腌制过程中TMA和DMA的变化规律，结合人的口感对盐的接受度及对市售咸鱼中含盐量的调查，确定采用精盐在4℃，盐和鱼质量比为1：5的条件进行腌制。