We investigated the changes in biogenic amines and other quality indicators during chilled storage(4 ℃) and effect of thermal processing on biogenic amines (85 ℃,15 min) of grass carp (Ctenpharyngodon idellus) by observing the drip loss,sensory assessment,total volatile basic nitrogen(TVB-N),total viable counts and content of eight biogenic amines (tryptamine,2-phenylethyl-amine,putrescine,cadaverine,histamine,tyramine,spermidine and spermine).The correlation was analyzed between biogenic amines and quality indicators of grass carp.The resuhs showed that drip loss,TVB-N and total viable counts increased with storage time,which accorded with the changes of sensory scores.The preservation life of grass carp at 4 ℃ was 9 days.During the storage,putrescine and cadaverine changed most significantly that putrescine content reached (17.12 ± 4.40) mg·kg-1 and cadaverine content reached (237.47 ±3.96) mg·kg-1 at 15th day.Besides,cadaverine and putrescine had good correlation with drip loss,sensory assessment,TVB-N and total viable counts.After thermal processing,contents of putrescine,cadaverine,histamine and spermine decreased slightly,saying that thermal processing could not remove the biogenic amines of grass carp effectively.%文章研究了草鱼(Ctenpharyngodon idellus)冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响.将经过前处理的草鱼鱼片于4℃条件下贮藏,对其感官品质、挥发性盐基氮(TVB-N)、菌落总数、汁液流失率以及生物胺等指标进行测定,另外经过85℃、15 min的热处理后对草鱼鱼片的生物胺进行测定,探求其变化规律及草鱼的生物胺与其品质指标的相关性.结果表明,随着贮藏时间的延长,草鱼的汁液流失率、TVB-N、菌落总数均呈现明显的上升趋势,与感官分值的变化趋势相符,草鱼的感官接受极限为9d.草鱼鱼片在冷藏加工过程中变化最显著的生物胺是腐胺和尸胺,第15天腐胺的质量分数达到(17.12±4.40) mg·kg-1,尸胺的质量分数达到(237.47 ±3.96) mg·kg-1,且腐胺和尸胺与其他评价指标有着较好的相关性.经热处理后,腐胺、尸胺、组胺、精胺的质量分数有所下降,但与未经热处理的鱼片没有显著性差异(P＞0.05),故85℃、15 min的热处理对于草鱼中生物胺的破坏作用不明显,难以有效地去除生物胺.
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