|
|
|
| Effects of Bacterial Reduction Methods on the Changes in Biogenic Amine Contents and Freshness of Swamp Eel Meat under Ice-Temperature Storage Conditions |
| SONG Hongwei, GUO Danjing, XIONG Shanbai, YANG Hong, YIN Tao, LIU Ru, SHI Liu, YOU Juan |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China |
|
|
|
|
Abstract Swamp eel meat was treated with ozonated water or chlorine dioxide to reduce bacterial counts. The treated swamp eel meat was then stored under ice-temperature conditions. Quality changes were comprehensively evaluated by measuring the total viable count and biogenic amine contents during storage. The results indicated that both treatments significantly affected the freshness and biogenic amine contents of swamp eel meat. They reduced the bacterial count by approximately 70%, and also significantly decreased the K-value, total volatile basic nitrogen (TVB-N) content and amino nitrogen content relative to the control group. The TVB-N content of the chlorine dioxide group was significantly lower than that of the ozone water treatment group. Chlorine dioxide treatment effectively inhibited the production of biogenic amines in swamp eel meat, keeping their contents below 5 mg/100 g. In contrast, ozone water treatment inhibited biogenic amine production only during the first 6 d of storage, and biogenic amine contents significantly increased thereafter. Icetemperature storage combined with bacteria reduction treatment can effectively maintain the quality of swamp eel meat and control biogenic amine contents.
|
|
Published: 22 September 2026
|
|
|
|
|
|
|
|
|
2026, Vol. 40 
