中文摘要：

为解决咸鱼加工、贮藏过程中生物胺的安全问题,本研究在咸鱼加工过程分别添加3种食用级添加物（山梨酸钾、姜辣素、混合乳酸菌液）,采用生物胺初筛培养基检测产生物胺微生物的变化,高效液相色谱法检测咸鱼中腐胺、尸胺、组胺、酪胺等含量变化,比较3种添加物对咸鱼中生物胺的抑制效果。结果表明：腌制后的咸鱼,在干燥过程和贮藏过程产生物胺菌数量和生物胺含量较高,3种添加物均对咸鱼中生物胺的产生有一定抑制效果。其中,山梨酸钾对咸鱼中腐胺和尸胺的抑制效果最显著,抑制率分别为65.30%和69.77%,姜辣素对咸鱼中组胺的抑制效果最显著,抑制率为76.75%,乳酸菌对腐胺、尸胺和组胺有一定的抑制效果,但不及山梨酸钾和姜辣素;3种添加物对酪胺有一定的抑制效果,但均不明显。

英文摘要：

In order to inhibit the formation of biogenic amines during the processing and storage of salted fish, three food additives, potassium sorbate, gingerol and lactic acid bacteria, were added into salted fish during processing. The changes in the biogenic amine-forming bacteria and the contents of biogenic amines（putrescine, cadaverine, histamine and tyramine） were determined by biogenic amine-forming bacteria isolation agar and high performance liquid chromatography（HPLC） for the purpose of comparing the inhibition effects of three additives on biogenic amines formation in salted fish. The results showed that all three additives had inhibition effects on the formation of biogenic amines, which reduced the levels of microorganisms and biogenic amines in salted fish during processing and storage. Potassium sorbate had the strongest inhibition effect on putrescine and cadaverine, with percentage inhibition of 65.30% and 69.77%, respectively. Gingerol had the strongest inhibition effect on histamine with percentage inhibition of 76.75%. The inhibition effect on lactic acid bacteria was not as strong as on potassium sorbate and gingerol. On the other hand, all of these three additives had weak inhibition effects on tyramine.