王啸宇 徐铭 沈思思 郭君宁 丁小涵 李俊成 付晚涛

摘要    我国鱼粉产品质量参差不齐，鱼粉中组胺含量普遍高于国际水平，过高的组胺含量易造成食品安全问题。为了降低过高的组胺含量对鱼粉品质的影响，本试验通过使用微生物降解鱼粉产品中的组胺。试验将降解时间与微生物添加比例作为变量，测试出较为适宜微生物降解组胺的条件以及该条件下的实际效果。结果表明，24 h为较适宜的降解时间，降解时间为24 h时较适宜的微生物添加比例为10∶1。此时鱼粉组胺含量为1 622 mg/kg，较未加入微生物处理的鱼粉组胺含量（5 298 mg/kg）降低69.38%。试验结果证明了用微生物降解鱼粉中的组胺具有显著的效果，为鱼粉生产、储存技术的改良提供了参考依据。

关键词    鱼粉;组胺;微生物

中图分类号    S963.321        文献标识码    A

文章编号   1007-5739（2020）11-0223-02                    开放科学（资源服务）标识码（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

鱼粉是养殖业中主要的动物蛋白来源，目前其普遍生产工艺是将原材料经过蒸煮、压榨、油水分离、烘干以产出产品[1]。影响其品质的关键在于原材料，由于生产条件限制，我国用于生产鱼粉的原材料品质及新鲜度普遍低于秘鲁等高质鱼粉产地，因而影响到了我国鱼粉的产品竞争力及经济效益[2]。提升鱼粉品质有2种途径，一是提高原材料新鲜度以降低原材料不够新鲜对鱼粉产品产生的不利影响，二是通过改良生产、储存等技术提升品质。组胺含量是反应鱼粉品质的一個指标，越不新鲜的鱼粉组胺含量越高，过高的组胺含量将会对食用鱼粉的养殖产品产生不利的影响，因而降低鱼粉中的组胺含量对保持、提高鱼粉品质以及鱼粉产品的竞争力有着重要意义[3-4]。……