Food and Fermentation Industries >

2019 , Vol. 45 >Issue 24: 262 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021623

Research and development of prevention and control technology of bioamine and its detection technology in tuna

  • DENG Jianchao ,
  • LI Shaoli ,
  • YANG Xianqing ,
  • CHEN Shengjun ,
  • WU Yanyan ,
  • LI Chunsheng ,
  • MA Haixia ,
  • RONG Hui
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  • 1 (Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; South China Sea Fisheries ResearchInstitute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
    2 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2019-07-10

  Online published: 2020-02-10

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Abstract

Tuna is known as Ocean Gold and is increasingly popular among consumers because of its delicious meat and rich nutrition. It is mostly consumed as sashimi in China currently, so the quality of fish as well as its hygiene and safety have become a major concern for consumers. Biogenic amine is a factor that has a significant impact on the safety of fish. This paper reviews the latest research on the prevention and control technology of biogenic amines at home and abroad, introduces the prevention and control technologies with more applications and better prospects. Furthermore, the emphasis is towards current researches on bioamine detection technology adopted in seafood such as tuna. Taking consideration of the current market demand, some specific prospects have been opened up for the future development of bioamine prevention and control technology and biogenic amine detection technology.

Key words： tuna; quality; health and safety; biogenic amine; control technology; detection technology

Cite this article

DENG Jianchao , LI Shaoli , YANG Xianqing , CHEN Shengjun , WU Yanyan , LI Chunsheng , MA Haixia , RONG Hui . Research and development of prevention and control technology of bioamine and its detection technology in tuna[J]. Food and Fermentation Industries, 2019 , 45(24) : 262 -268 . DOI: 10.13995/j.cnki.11-1802/ts.021623

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