Study On The Variation And Control Of Biogenic Amines In The Process Of Salted Fish

Salted aquatic products are traditional unique food in China. Salting is also an important method of processing and preservation of aquatic products. However, human health are under the threat of anaphylaxis such as headache and high blood pressure which are caused by excessive biogenic amines in it. It is important to master the generating mechanism of biogenic amines in salted fish and take measures to control its produce.In this study, carp was used as the research object and pickled according to production requirements. The biogenic amines in cured fish was detected by high performance liquid chromatography (HPLC) method to explore their mechanism, regularity and control measures to explore the mechanism of biogenic amines in fish, regularity and control measures and provided a theoretical basis and guarantee for the safety of aquatic products. The results are as follows:The generating mechanism in salted fish was related to microbial, pH, water activity and amino acid content. The production of large numbers of the biogenic amine was the result of exogenous microbial contamination especially histamine, but no histamine was detected after sterilization.The amount of biogenic amine decreased as the amount of salt addition during curing process, however the content of tyramine increased when the salt content increased from 11% to 16%; the amount was far greater curing in high temperature (25±2℃) than that of in low temperature (0℃ and 4℃); vacuum curing could produce more biogenic amines but promote the accumulation of histamine significantly.In the experiment of spices extracts addition, Garlic could inhibit the production of total biogenic amines and the inhibition rates of Garlic to putrescine, cadaverine, histamine, tyramine, spermine and spermine were:11.6%,17.3%,12.6%,26.1%, 14.1% and 8.6%. The inhibition rates of tea polyphenols at the concentration of 0.5g/kg to putrescine, cadaverine, histamine and tyramine were:9.7%,25.0%,30.8% and 7.8%; bamboo leaves extract at the concentration of 0.5g/kg could have more significant inhibitory effect to 6 kinds of biogenic amines, average inhibition rates were 16.3%,30.8%,47.7%,50.0%,15.5% and 14.2%, respectively.In conclusion, microbial content, free amino acid, fish’s own physical and chemical factors will affect the production of biogenic amines in fish, and the production could be inhibited by adding spices and additives.