Study On Inhibition Of Biogenic Amines In Fish Sauce

In this paper, inhibition of biogenic amines in low-salt fish sauce have been studied, the fish sauce is made of the low value of the marine pelagic fish-Mackerel. On the basis of previous work, we determine the optimal fermentation conditions of fish sauce are 12% sodium chloride, 10%Koji, and 8% Sucrose as carbon source. Under these conditions, there are high content of amino nitrogen and low content of TVB-N in fish sauce, the flavor of which are better. On this basis, adding mixed starter and ethanol extract of spices Co-fermentation. Study on the effect of these additives on content of biogenic amines as well as the physical and chemical properties in fish sauce.Study on the effect of adding staphylococcus xylosus, Lactobacillus plantarum and mixed starte to the fish sauce which were fermented by Aspergillus oryzae on the biogenic amines (histamine, putrescine, tyramine, spermidine) content during fish sauce fermentation and ripening. The results showed that staphylococcus. xylosus and mixed starter culture(staphylococcus xylosus plus Lactobacillus plantarum) could help reduce the content of biogenic amines in fish sauce at the end of fermentation, the best effect of which is mixed starter culture that were added to the fish sauce in the stable stage of growth of Aspergillus oryzae, which were able to reduce total biogenic amines by 61.9%compared with the control batch. For the amino nitrogen and TVB-N, the content of which is constantly increasing during fermentation. Adding mixed starter would not only promote the formation of amino nitrogen, but also reduce the content of TVB-N compared with the control batch. At the end of fermentation, contents of amino nitrogen and TVB-N were 0.98g/100mL, 116.87mg/100mL, which meet national quality standards for fish sauce.Adding mixed starter culture to the fish sauce in the stable stage of growth of Aspergillus oryzae. Ferment fish sauce by different temperatures. Study on the effect of temperature on the biogenic amines content during fish sauce fermentation and ripening. The results showed that 40 ℃ is more conducive to the formation of biogenic amines compared with 30℃. For the amino nitrogen and TVB-N, temperature has little effect on the amino nitrogen, but can promote the formation of TVB-N. Therefore, a better fermentation temperature is 30 ℃.Study on the effect of adding ethanol extract of spices(garlic, ginger, cinnamon, star anise) to the fish sauce which were fermented by Aspergillus oryzae on the biogenic amines content during fish sauce fermentation and ripening. The results showed that garlic and star anise could help reduce the content of biogenic amines in fish sauce at the end of fermentation, the best effect of which is ethanol extract of garlic, which were able to reduce total biogenic amines by 27.17% compared with the control batch. For the amino nitrogen and TVB-N, ethanol extract of spices can reduce the content of the amino nitrogen and TVB-N compared with the control batch. At the end of fermentation, contents of amino nitrogen and TVB-N were 0.97g/100mL,140.61mg/100mL, which meet national quality standards for fish sauce.