摘要
试验通过监测实验室内一周年的温湿度变化规律,研究了鱼粉中组胺的产生规律,发现在8月份达到了饲料变质的标准(二级鱼粉组胺含量≤1 000 mg/kg),并与感官评定结果对照,确定了鱼粉的保质期为15个月。研究为鱼粉加工储存中的组胺控制提供一定的参考依据。
By monitoring the fluctuation of temperature and humidity in the laboratory during tlw experi- ment, we studied the law of producing histamine.h has reached the standard of fish meal＇s deterioration in August. （the content of histamine in second-level fish meal is no more than 1 000 mg/kg）. After co,1- trasting it with the sensory evaluation result we also determined expiration （late is 15 month. This article aims to provide some theoretical reference for histamine-regulation in both manufacturing and storing of fish meal.
出处
《饲料工业》
北大核心
2017年第12期58-61,共4页
Feed Industry
关键词
鱼粉
组胺
温湿度
保质期
fish meal
histamine
temperature and humidity
the quality guarantee period
