为了分析鱼粉生产过程中蛋白质、油脂安全质量的变化,以山东省荣成市相邻的、蒸煮和烘干工艺参数不同的2家鱼粉厂(A、B厂)加工过程中物料为材料,对蛋白质腐败指标如挥发性盐基氮(TVBN)含量、组胺含量、腐胺含量、尸胺含量、组氨酸含量、鸟氨酸含量、赖氨酸含量,油脂氧化指标如丙二醛(MDA)含量、过氧化值(POV)、酸价(AV)进行定量分析。结果表明:1)从原料鱼到鱼粉的加工全过程中,A、B厂物料的AV、POV、MDA含量、TVBN含量、组胺含量、腐胺含量、尸胺含量均显著下降(P<0.05),减幅分别在51.56%、26.25%以上。2)A、B厂蒸煮压榨工艺使物料中蛋白质腐败产物、油脂氧化产物含量显著下降(P<0.05),减幅分别在70.74%、26.5%以上。3)烘干工艺使物料中蛋白质腐败产物、油脂氧化产物含量显著下降(P<0.05);其中,A厂4级烘干工艺(物料最高温度83 ℃)使物料中AV、POV、MDA含量、TVBN含量、腐胺含量、尸胺含量显著下降(P<0.05),减幅大于4.58%,B厂3级烘干工艺(物料最高温度114 ℃)使物料中AV、POV、MDA含量、TVBN含量、组胺含量、腐胺含量、尸胺含量显著下降(P<0.05),减幅大于4.73%。由此可见:1)从原料鱼到鱼粉的加工全过程使鱼粉中蛋白质腐败产物、油脂氧化产物含量显著下降。2)蒸煮压榨、烘干工艺能显著降低物料中蛋白质腐败产物、油脂氧化产物含量,是影响鱼粉产品安全质量的主要环节。鱼粉安全性品质受生产工艺的影响较大,在选择鱼粉产品时应该考虑生产工艺的合理性。

To investigate safety quality changes of protein and oil during production process of fish meal, this experiment was conducted to analyze quantitatively indices on oil oxidation [e.g. malonaldehyde (MDA) content, peroxide value (POV), acid value (AV)] and decomposed protein products [e.g. contents of total volatile basic nitrogen (TVBN), histamine, putrescine, cadaverine, histidine, ornithine and lysine]. The samples during production process of fish meal were collected in two adjacent fish meal factories (factories A and B) which differ from cooking and drying parameters in Rongcheng city of Shandong province. The results showed as follows: 1) during the history of manufacturing raw fish into fish meal, POV, AV,and the contents of TVBN, histamine, putrescine, cadaverine, histidine, ornithine and lysine of samples from factories A and B decreased significantly (P<0.05) by at least 51.56% and 26.25%, respectively. 2) The contents of oil oxidation and protein decomposition products of samples from factories A and B decreased significantly by at least 70.74% and 26.5% during cooking and press process, respectively. 3) The contents of oil oxidation and protein decomposition products of samples decreased significantly during drying process (P<0.05).The POV, AV, and the contents of MDA, TVBN, putrescine and cadaverine of samples from factory A, which uses 4-tank drying with the highest temperature of 83 ℃, decreased significantly (P<0.05) by at least 4.58%. The POV, AV, and the contents of MDA, TVBN, histamine, putrescine and cadaverine of samples from factory B, which uses 3-tank drying with the highest temperature of 114 ℃, reduced significantly (P<0.05) by at least 4.73%. It is concluded that: 1) the contents of oil oxidation and protein decomposition products of samples are decreased significantly during the whole process which manufactures raw fish into fish meal (P<0.05). 2) It is cooking, press and drying process that can significantly decrease contents of oil oxidation and protein decomposition products, which are the main processes affecting safety quality of fish meal. Processing technics should be taken into account, which has a great influence on safety quality of fish meal when choosing fish meal product.