Studies On The Detection Of Biogenic Amines And Evaluation Of Freshness For Fish Meal

Fish meal has an irreplaceable role in marine and fresh water aquaculture,for example,turbot,red snapper,eels,crabs and shrimp and other aquatic products.If stale fish meals is applied in cultivation,the lightly result is refusing foods and diarrhea for aquatic animals,and the seriously might be dying.Therefore,freshness is an important index to evaluate the fish meal quality.The significant degree is higher than protein,amino acids and fat and other nutrition indicators of fish meal.The investigation of the evaluation for fish meal freshness has important practical significance.Protein Freshness of fish meal is mainly research subject,and which should be evaluated with the protein breakdown products.The content of biogenic amine(BA)can reflects the freshness degree of fish meal because of protein decomposition.In this paper,the freshness of fish and fish meal is evaluated by the determination of biogenic amines,and the linear relationship of BA and volatile salt based nitrogen(TVB-N)which indicates fish meal freshness is investigated and obtained the recommended value is used for the evaluation of fish meal freshness.Above results are provided evidence with the freshness evaluation.The main research results are as follows:?The determination methodology of BA existing in fish and fish meal by high phase liquid chromatography with the combination of UV and fluorescence detectors was established.6 types of Bas(Spd?Cad?Spm?His?Put?Tyr)can be effectively separated in22 min,and chromatographic peak shape is good,high sensitivity,good stability.The linear relationship of 6 points within the concentration range of 0.0100 and 0.500?g/mL,0.500and 20.0?g/mL are both good,and the linear correlation index R~2>0.999.The recovery of standard sample with different concentration was between 83.0%and 111%.?Cadaverine is used as the freshness evaluation of yellow croaker,crucian carp and anchovy based on the content change of various types of representative BAs in the process of fish corruption.Cadaverine and histamine are used for the freshness evaluation of Spanish mackerel.The evaluation of domestic steamed fish meal freshness by cadaverine was determined because anchovy is mainly raw material for the production of domestic steamed fish meal.However,Anchovy still be corrupting in freezing conditions.In order to produce more fresh fish meal,the storage time of fish meal enterprises should reduce,and the treatment should be operated as soon as possible when fresh fish reached.(3)A high linear correlation(P<0.01,r=0.983)between Cad and TVB-N was obtained from the investigation of the relationship between BA and TVB-N which indicate fish meal freshness,due to the corruption of anchovy.The linear positive correlation(P<0.01,r=0.948)between Cads and TVB-N generated from the domestic steamed fish meal is stronger.Under the circumstance of normal anchovy corruption,the evaluation of fish meal freshness with Cads is high consistent with that of TVB-N.The evaluation of fish meal freshness by Cads has a higher reference value because of the method by TVB-N more easily counterfeit.Based on state-specified minimum of TVB-N existing in different grade fish meals,recommended limit of Cads found in special-grade,first-grade and second-grade domestic steamed fish meals are no more than 1.10×10~3 mg/kg,1.30×10~3 mg/kg,1.50×10~3 mg/kg,respectively.