为了初步探究咸干鲅鱼的安全问题,该研究以青岛市售的8种咸干鲅鱼为研究对象,对其理化和安全指标进行检测,包括样品的水分含量、盐含量、亚硝酸盐含量、挥发性盐基氮(TVB-N)、生物胺含量、硫代巴比妥酸值(TBA)以及过氧化值(POV)含量。结果表明,市售的8种不同水分、盐分的咸干鱼安全评价指标各不相同,其中粗盐腌制的咸干鱼亚硝酸盐含量和TBA含量较高;低盐高水分的咸干鱼亚硝酸盐含量和生物胺总量较高,TVB-N含量也相对较高,但是感官评价值最高;高盐咸干鱼亚硝酸盐含量低,感官评价低,8种样品这些指标的含量都在安全范围内,但脂肪氧化指标POV均超过限量标准。
In order to explore the safety of salted and dried Spanish markerel, eight kinds of salted and dried Spanish markerel sold in Qingdao were used as research objects, and their physical and chemical indicators were tested, including moisture content, salt content, nitrite content, TVB-N, biogenic amine content, thiobarbituric acid value (TBA) and peroxide value (POV). The results showed that the safety indicators of salted and dried Spanish markerel with different water and salt contents were different. Low-salt salted and dried Spanish markerel had higher total amounts of nitrite and biogenic amines, relatively high TVB-N content, and their sensory score was the highest. On the other hand, high-salt salted and dried Spanish markerel had low nitrite content and sensory score, and most samples had POV values exceeded the standard (4 meq/100g), with the maximum value reaching 7.5 meq/kg. Therefore, further researches on salted and dried Spanish markerel need to focus on inhibiting fat oxidation to ensure their safety for consumption.
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