Control Effect of Compound Preservative on Biogenic Amines in Illexargentinus

被引：0
作者：
Li Y. [1 ]
Zhang X. [1 ]
Sun H. [1 ]
Cao N. [1 ]
Han X. [1 ]
Shen L. [2 ]
Li J. [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou
[2] Dalian Donglin Food Co., Ltd., Dalian
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 07期
关键词：
Biogenic amines; Illexargentinus; Thymol; Ε-polylysine hydrochloride;
D O I：
10.16429/j.1009-7848.2021.07.030
中图分类号：
学科分类号：
摘要：
Biogenic amines are a group of low molecular weight organic compounds with biological activity and nitrogen content. Trace biogenic amines are beneficial to human health. Excessive intake of biogenic amines will lead to toxic reactions and poisoning. This paper explored that the inhibitory effects of ε-polylysine hydrochloride, thymol and their combination on the main biogenic amines in illexargentinusat, providing theoretical basis for biogenic amines control in illexargentinusat. The compound preservative (0.025% ε-polylysine hydrochloride + 0.025% thymol) could effectively control biogenic amines in illexargentinusat, which was better than 0.05% ε-polylysine hydrochloride and 0.05% thymol. During the whole storage period, the compound preservative could reduce biogenic amines by more than 40%-60% compared with the control group. At the same time, it could also effectively reduce TBA and TVC, slow down the color change of squid muscle, delay the decline of sensory quality and the rise of pH value, and prolong the shelf life of illexargentinusat. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：251 / 258
页数：7
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