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.
ZHAO Yanning
,
WANG Yu
,
WANG Ruidi
,
WANG Aihui
,
XUE Yong
,
WANG Yuming
,
XUE Changhu
. Safety analysis of commercially available salted and dried Spanish markerel[J]. Food and Fermentation Industries, 2019
, 45(14)
: 215
-220
.
DOI: 10.13995/j.cnki.11-1802/ts.019258
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