Method for controlling content of histamine in fermented aquatic products

Abstract

The invention discloses a method for controlling the content of histamine in fermented aquatic products. The method comprises the following steps of: 1) cleaning a fresh aquatic product which serves as a raw material and then keeping the raw material fresh at a low temperature; 2) adding an appropriate quantity of salt and As3.942 protease into the cleaned aquatic product which serves as the raw material, and adding an appropriate quantity of lactic acid bacteria strains which serve as a biological control agent of the histamine at the same time, mixing uniformly, then placing the mixture into a fermentation container, and covering and tightly sealing the fermentation container, wherein the inoculum concentration is controlled to be 10<6> to 10<8> cfu / mL, and the used amount of an enzyme preparation is controlled to be 50,000 to 150,000 IU / kg in the raw material; and 3) transferring the fermentation container to a fermentation room for fermenting to obtain the fermented aquatic product, namely fish sauce, wherein the fermentation temperature is controlled to be between 18 DEG C and 22 DEG C, and the fermentation time is controlled to be 40 to 60 days. The method is simple and easy to implement; the conventional natural fermentation process is replaced by an enzyme engineering fermentation technology, and the lactic acid bacteria strains serve as the biological control agent, so that the fermentation period is shortened from six months to 40 to 60 days, and the production efficiency is improved; and harmful infectious microbes are prevented from generating decarboxylase to produce the histamine in the process of natural fermentation, so that the histamine is eliminated or degraded, and the yield and safety of the product are improved.

Description

technical field [0001] The invention relates to a method for controlling the histamine content of fermented aquatic products, in particular to a method for controlling the histamine content during the processing of fish soy sauce. Background technique [0002] Histamine poisoning is one of the main safety problems of aquatic food, and incidents of histamine poisoning occur frequently all over the country, especially in coastal areas. For example, in 1999, the histamine poisoning incident was caused by eating silver carp, and the histamine content in the fish was as high as 5168mg / 100g; in 1996, 71 students were poisoned by histamine because of eating green catfish, and the histamine content in green catfish reached 1400mg, exceeding the national standard 14 times; in 2002, 188 people in a company were poisoned by histamine due to eating pond fish, and the histamine content in fish was 104 times higher than the national health standard. [0003] In my country's aquatic produ...

AI Technical Summary

Problems solved by technology

Due to the problem of excessive histamine, it has seriously hindered the high-value processing of low-value fish, resulting in a backlog of low-value fish and low resource utilization

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