Study On The Variation Of Histamine And Its Freshness In Blue-skinned Red-fleshed Fish

Green-skinned red meat fish is a widely consumed fish product worldwide.It mainly includes catfish,tuna,saury,etc.,and is named for its blue-black or cyan-blue back and red meat.Because of its delicious meat and rich nutrition,it is loved by consumers,but after fishing,it is very easy for corruption to occur.The current methods of preservation,processing,and storage cannot avoid the corruption of green-skinned red meat fish.Green-skinned red meat fish has high and abundant amino acids.During the deterioration process,under the action of amino acid decarboxylas-producing microorganisms,amino acids are decarboxylated to produce biogenic amines.Eating fresh-skinned red-skinned fish can easily cause discomfort in sensitive people.Symptoms include rash,urticaria,vomiting,headache and other symptoms.The poisoning intensity is related to the histamine content in edible red-skinned fish.Therefore,the poisoning of red-skinned fish is called histamine poisoning.Common processing methods,such as pickled salted fish,canned food,and hot cooking methods,cannot reduce the histamine content.In order to understand the changes in histamine content and freshness of red-skinned fish,this article mainly compares the advantages and disadvantages of biological amine detection methods,high-performance liquid chromatography,and spectrophotometry.Changes in histamine content of catfish at two common temperatures The relationship between freshness and freshness was analyzed: the biogenic amine content in different parts of catfish and saury was analyzed,and the biogenic amine content in different species of red-skinned red carp was studied.Changes in amine content provide theoretical support.The specific research is as follows:The paper first optimized and compared the two detection methods of the national standard biogenic amine content.The results showed that the spectrophotometric curve was linear,with a correlation coefficient greater than 0.99 in the detection range of 50 to 500 mg / kg.The five groups of recovery results showed that The recovery rate was between 89% and 106%,with an average recovery rate of 96%.The optimized result of HPLC was that perchloric acid was used as the extraction agent and the reaction was avoided for 45 min at 40 ?.The linear coefficient was high,the baseline was stable,and the separation High degree and high recovery rate.The results of the two experimental methods on the same batch of samples show that the results of highperformance liquid chromatography are lower than the spectrophotometric method.The analysis results suggest that the presence of other biological amines will also react with the azo reagent.As a result,the experimental results of tube spectrophotometry are relatively high.Therefore,high-phase liquid chromatography can accurately detect the histamine content,so this method is used in this article.In order to study the histamine change law and its relationship with freshness at different storage temperatures,reversed-phase high performance liquid chromatography was used to detect the histamine,histamine,and catfish in cold(4 ?)and normal temperature(20 ?).The changes of putrescine and cadaverine were combined with sensory evaluation,the total number of colonies,volatile basic nitrogen(TVB-N),and K values to evaluate the freshness of catfish.The results showed that as the storage time increased,the biogenic amine content in the carp was continuously produced and accumulated.The histamine content increased significantly at 14 ? during 14 days of storage,reaching 1213.46 mg / kg;within 4 d of storage at 20 ?,the The histamine production was significant within 1 d,increasing from an initial 13.63 mg / kg to 472.51 mg / kg,and the cadaverine production was significant after 2 d,reaching 1134.46 mg / kg during the 4 d storage period;the catfish was stored at 4 ? Shelf life does not exceed 4 d,and 20 ? does not exceed 1 d;sensory evaluation shows that the quality of catfish gradually deteriorates with storage time,the number of microorganisms,TVB-N increases,and ATP degradation.Based on comprehensive quality indicators,we can know that the storage conditions at 4 ? are The quality is better than that under the storage condition of 20 ?;Pearson correlation coefficient analysis results show that there is a very significant correlation between each index and the change in histamine content.Conclusion: Low temperature is helpful to reduce the accumulation of biogenic amines in catfish and maintain the freshness of catfish.Sensory evaluation,the total number of colonies,TVB-N,and K values can be used as changes in catfish histamine safety and quality.Evaluation guidance.In order to deeply understand the change law of biogenic amine content in redskinned red meat fish,the bio-amine content of different parts of green-skinned red meat fish was studied,and whether the change in bio-amine content in catfish could reflect the bio-amine content of red-skinned red fish The biogenic amine content of catfish,saury,and tuna was tested under the same conditions.The experimental results showed that the biogenic amine content in the tail and abdomen of green-skinned red meat was higher,and the biogenic amine content in the back was low.The content and ratio of biogenic amines of tuna are different.The conclusion is that the degree of spoilage and the content of amino acids in different parts are different,resulting in different levels of biogenic amines in different parts;the proportion and content of biogenic amines in different green-skinned red meat fish are different,so the law of change in biogenic amines content in catfish under different storage temperatures cannot be used as green-skinned red Variation of biogenic amine content in meat fish.The experimental results in this article provide technical directions for the further development of biogenic amine detection methods.The relationship between histamine change and its freshness change in green-skinned red meat fish is helpful for the monitoring of the quality of marine fish in China and the improvement of consumers' Safety awareness of meat fish and its products.The next step is to start with low detection limit detection methods and study histamine production inhibitors.