市售秋刀魚之組織胺相關衛生品質探討

Studies on the Histamine-related Hygienic Quality of Pacific Saury

10.6578/TJACFS.201902_57(1).0004

李憶甄(Yi-Chen Lee)；蔡永祥(Yung-Hsiang Tsai)；蔡文榮(Wen-Jung Tsai)；曾湘媚(Siang-Mei Zeng)；龔賢鳳(Hsien-Feng Kung)

秋刀魚 ； 組織胺 ； 衛生品質 ； Pacific Saury ； Histamine ； Hygienic Quality

臺灣農業化學與食品科學

57卷1期（2019 / 02 / 01）

31 - 38

繁體中文

為了解市售秋刀魚的組織胺相關衛生品質，本研究分別從超級市場（16件）、傳統市場（17件）以及水產加工廠（6件）共採集39件樣品，進行化學與微生物品質以及生物胺含量分析。研究結果顯示，所有樣品之化學與微生物含量範圍分別為：鹽分0.03-0.1%、灰分0.82-2.75%、水分41.11-71.23%、水活性0.97-0.99、PH 5.71-6.25、總揮發性鹽基態氮（Total volatile basic nitrogen，TVBN）14.18-33.71 mg/100 g、總生菌數（Aerobic plate count，APC）2.54-5.12 log CFU/g及大腸桿菌群＜ 3-60 MPN/g，所有樣品皆未檢出大腸桿菌。在TVBN方面，三種來源之樣品間有顯著性差異（p ＜0.05），以傳統市場樣品之平均值（10.87 mg/100 g）為最高，其次為超市樣品（9.18 mg/100 g），水產加工廠樣品最低（7.50 mg/100 g）;其中只有一件傳統市場樣品（33.71 mg/100 g）超過初期腐敗之標準（25 mg/100 g）。在微生物方面，三種來源樣品的APC平均值間並無顯著性差異（p＞ 0.05），且所有樣品之APC皆低於食品衛生限量標準（6.47 log CFU/g）；再者，傳統市場樣品平均有較高的大腸桿菌群含量（21.43 MPN/g）。由於傳統市場之秋刀魚於開放環境與室溫下販賣，缺乏良好的販賣環境，造成其TVBN值與大腸桿菌群偏高。其次，所有樣品之組織胺含量皆小於2.57 mg/100 g，低於美國食品藥物管理局所規定之5 mg/100 g以下之限量標準。再者，自一件傳統市場之秋刀魚中，分離出1株組織胺生產菌，經以PCR法增幅菌株之16S rDNA序列分析並鑑定為Enterobacter aerogenes，於含有1% histidine之TSB（TSBH）培養液培養30℃，48小時可產生603 ppm組織胺。

To elucidate the hygienic quality of commercial pacific saury, 39 samples collected from the supermarket (16 samples), traditional market (17 samples) and fishery processing plant (6 samples) were tested to determine chemical and microbial quality, and biogenic amine contents. The levels of salt content, ash content, water content, water activity, pH, total volatile basic nitrogen (TVBN), aerobic plate count (APC) and coliform in commercial pacific saury samples ranged from 0.03 to 0.1%, 0.82 to 2.75%, 41.11 to 71.23%, 0.97 to 0.99, 5.71 to 6.25, 14.18 to 33.71 mg/100 g, 2.54 to 5.12 log CFU/g and ＜3 to 60 MPN/g, respectively. None of these samples contained E. coli. The average TVBN content (10.87 mg/100 g) of traditional market samples were significantly (p ＜ 0.05) higher than those of supermarket samples (9.18 mg/100 g) and fishery processing plant samples (7.5 mg/100 g). Only one sample collected from traditional market has TVBN content (33.71 mg/100 g) greater than the decomposition limit level of 25 mg/100 g. The APC levels in all samples were below the limit of food hygiene standards (6.47 log CFU/g) and there was no significant difference (p ＞ 0.05) between three sampling sources in average levels of APC. In addition, the average coliform content (21.43 MPN/g) of traditional market samples were significantly (p ＜ 0.05) higher than those of the other samples. Histamine level in all samples was less than 2.57 mg/100 g, below the allowable limit of U.S. Food and Drug Administration for scombroid fish and/or product (5 mg/100 g of histamine). Furthermore, one histamine-producing bacterial isolate, capable of producing 603 ppm of histamine in trypticase soy broth supplemented with 1% L-histidine (TSBH) at 30°C for 48 hrs, was identified as Enterobacter aerogenes, by 16S rDNA sequences with PCR amplification.

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