研究大目金枪鱼背部肌肉在不同温度下贮藏期间K值和菌落总数的变化。结果表明,0、4、15和25℃贮藏条件下鱼肉K值的日增长速率分别为2.6%、6.3%、18.6%和46.7%;菌落总数分别在第16天、7天、36 h和12 h超过106CFU/g。综合感官评定和生化指标,大目金枪鱼背部肌肉在0、4、15和25℃条件下的货架期分别为10 d、5 d、24 h和12 h。0℃和4℃条件下贮藏的鱼肉分别在第12天和5天时开始出现组胺;而15℃和25℃下贮藏的鱼肉组胺含量增长迅速,分别在第48 h和24 h超过30 mg/100 g。因此,低温贮藏能减缓鲜度降低的速率,延长大目金枪鱼的货架期,同时也能抑制组胺的增长。

The K values and total viable count of big eye tuna under different temperatures were studied.The results showed that under 0℃,4℃,15℃ and 25℃,the K values increase rates were 2.6%/d,6.3%/d,18.6%/d and 46.7%/d,and the total viable counts exceeded 106 CFU/g on 14d,7d,36h and 24h,respectively.The shelf life of big eye tuna is 10d at 0℃,5d at 4℃,24h at 15℃ and 12h at 25℃ according to the changes of all indicators.Histamine was only found after 12d and 5d at 0℃ and 4℃.However histamine content increased rapidly and exceeded 30mg/100g after 48h and 24h during storage at 15℃ and 25℃,respectively.Therefore,low temperature storage is an effective method to prolong the shelf life and suppress histamine producing.