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首页> 外文会议>International Seafood Conference on the occasion of the 25th anniversary of the WEFTA 13-16 November, 1995 Noordwijkerhout, The Netherlands >Formation of biogenic amines during the ripening of anchovy (engraulis encrasicholus)
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Formation of biogenic amines during the ripening of anchovy (engraulis encrasicholus)

机译：of鱼（engraulis encrasicholus）成熟期间形成生物胺

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摘要

Biogenic amine contents were determined throughout the process of ripening of anchovies (Engraulis encrasicholus), Specifically, the amines formed during the processing of fresh raw material and of materal frozen six months previously were compared. Putrescine, tyramine, cadaverine, histamine, agmatine and beta-phenylethylamine contents were higher after ripening of previously frozen material, while spermine and spermidine levels were slightly higher after ripening of fresh anchovies. After ripening of both raw materials, histamine was by far the most abundant amine by the end of the process. Histamine content increased rapidly during ripening of the previously frozen batch.
机译：在凤尾鱼（Engraulis encrasicholus）的整个成熟过程中测定了生物胺的含量。具体来说，比较了新鲜原料和六个月前冷冻的原料加工过程中形成的胺。先前冷冻的材料成熟后，腐胺，酪胺，尸胺，组胺，胍丁胺和β-苯乙胺的含量较高，而新鲜凤尾鱼成熟后，精胺和亚精胺的含量略高。两种原料均熟化后，组胺是该过程结束时最丰富的胺。在先前冷冻批次的熟化过程中，组胺含量迅速增加。

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