微生物對魚粉中組胺含量的影響

王嘯宇 徐銘 沈思思 郭君寧 丁小涵 李俊成 付晚濤

摘要? ? 我國魚粉產品質量參差不齊，魚粉中組胺含量普遍高于國際水平，過高的組胺含量易造成食品安全問題。為了降低過高的組胺含量對魚粉品質的影響，本試驗通過使用微生物降解魚粉產品中的組胺。試驗將降解時間與微生物添加比例作為變量，測試出較為適宜微生物降解組胺的條件以及該條件下的實際效果。結果表明，24 h為較適宜的降解時間，降解時間為24 h時較適宜的微生物添加比例為10∶1。此時魚粉組胺含量為1 622 mg/kg，較未加入微生物處理的魚粉組胺含量（5 298 mg/kg）降低69.38%。試驗結果證明了用微生物降解魚粉中的組胺具有顯著的效果，為魚粉生產、儲存技術的改良提供了參考依據。

關鍵詞? ? 魚粉;組胺;微生物

中圖分類號? ? S963.321? ? ? ? 文獻標識碼? ? A

文章編號? ?1007-5739（2020）11-0223-02? ? ? ? ? ? ? ? ? ? 開放科學（資源服務）標識碼（OSID）

Effect? of? Microorganism? on? Histamine? Content? in? Fish? Meal

WANG Xiao-yu 1? ? XU Ming 1? ? SHEN Si-si 2? ? GUO Jun-ning 2? ? DING Xiao-han 2? ? LI Jun-cheng 1? ? FU Wan-tao 2，3 *

（1 College of Fisheries and Life Science，Dalian Ocean University，Dalian Liaoning 116023; 2 School of Marine Sciences and Environment，Dalian Ocean University; 3 Liaoning University Key Laboratory of Coastal Marine Environmental Science and Technology）

Abstract? ? The quality of fish meal products in China is uneven. The content of histamine in fish meal is generally higher than the international level. Excessively high histamine content can easily cause food safety problems. In order to reduce the effect of excessively high histamine content on the quality of fish meal，this experiment used microorganisms to degrade histamine in fish meal products. In the experiment，the degradation time and the ratio of microorganism addition were taken as variables to test the conditions suitable for the degradation of histamine by microorganisms and the actual effect under the conditions. The results showed that 24 h was the most suitable degradation time，and the most suitable microorganism addition ratio was 10∶1 in the suitable degradation time （24 h）. At this time，the histamine content in fish meal was 1 622 mg/kg，which was 69.38% lower than that of fish meal without microbial treatment（5 298 mg/kg）. The experimental results proved that the use of microorganisms to degrade histamine in fish meal had a significant effect，which provided references for the improvement of fish meal production and storage technology.

Key words? ? fish meal;histamine;microorganism

魚粉是養殖業中主要的動物蛋白來源，目前其普遍生產工藝是將原材料經過蒸煮、壓榨、油水分離、烘干以產出產品[1]。影響其品質的關鍵在于原材料，由于生產條件限制，我國用于生產魚粉的原材料品質及新鮮度普遍低于秘魯等高質魚粉產地，因而影響到了我國魚粉的產品競爭力及經濟效益[2]。提升魚粉品質有2種途徑，一是提高原材料新鮮度以降低原材料不夠新鮮對魚粉產品產生的不利影響，二是通過改良生產、儲存等技術提升品質。組胺含量是反應魚粉品質的一個指標，越不新鮮的魚粉組胺含量越高，過高的組胺含量將會對食用魚粉的養殖產品產生不利的影響，因而降低魚粉中的組胺含量對保持、提高魚粉品質以及魚粉產品的競爭力有著重要意義[3-4]?！?br>