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Mackerel is China's important the fish pelagic economic one , rich in nutritional value , EPA, DHA and other unsaturated fatty acids , the lack of appropriate control technology , mackerel extremely fat oxidation occurs , and food freshness than difference mackerel histamine poisoning . The object of the experiment for the study of raw salted mackerel treated with different packaging , additives , and electron beam irradiation , the determination of histamine content in the refrigerated during volatile basic nitrogen (VBN) , peroxide value (POV), fatty acids , unsaturated fatty acid (UFA) decline in volume and sensory quality control analysis comparing different approach mackerel raw salted fat oxidation and histamine effect . The results are as follows : 1 , mackerel raw fat oxidation and the histamine control technology research 1) mackerel packed refrigerated 8d, packaging and vacuum packaging histamine content from as 31.50mg/100g and 37.12mg/100g , UFA decline respectively 1.62% and 1.38% . In order to reduce the histamine content emphasis , use an ordinary packaging is appropriate . 2 ) mackerel raw materials by 5.0% potassium sorbate solution processing and refrigerated 12d, histamine content 26.99mg/100g , UFA decreased by 4.07% ; 0.6% sodium erythorbate solution processing , refrigerated 9d , histamine content 42.83mg / 100g, UFA decreased by 2.17% . Orthogonal experiment results show that : 5.0% potassium sorbate and 0.2% different solution of sodium ascorbate and refrigerated 13d histamine content 28.72mg/100g , UFA declined 2.74 % compound additive is more conducive to the quality control of the raw materials of the mackerel . 3 ) the ordinary or vacuum-packed raw mackerel 3 kGy, 5 kGy, after 7 kGy, electron beam irradiation , refrigerated 18d, the irradiated group histamine levels were lower than 45mg/100g . Histamine content of ordinary packaging combined 5kGy irradiation group 32.99mg/100g the UFA decline 7.67% , the combined effect is better than the other dose groups . 2 , mackerel semi salted fat oxidation and histamine control technology research mackerel immersed in saturated brine 10min , 20min, 30min , bake to semi vacuum-packed , refrigerated 35d histamine content was less than 30mg/100g. UFA decreased by 4.31% , 6.08 % and 8.22% , respectively, determined dipping time 10min . Combined with the composite additives experimental results , semi - dry salted pickled mackerel suitable rinsing time of 2min add of 1g/kg sodium pyrophosphate and 3g/kg of smoked liquid , drying to the semi refrigerated 45d UFA reduce the amount of only 3.88 %.
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