食品科学2018，Vol.39Issue(1)：22-28,7.DOI:10.7506/spkx1002-6630-201801003
复合香辛料提取物对哈尔滨风干肠中生物胺形成的抑制作用
Inhibition of Mixed Spice Extract on Biogenic Amine Formation in Harbin Dry Sausage
摘要
Abstract
This study investigated the inhibitory effect of addition of different amounts (0.1,0.3 and 0.5 g/kg) of mixed spice extract (firom a 1∶1∶1 mixture of cinnamon,clove and star anise) on the formation of biogenic amines (Bas),as well as its influence on the physicochemical,microbiological and sensory properties of Harbin dry sausage during fermentation.Results showed that the extract significantly concentration-dependently inhibited the formation of Bas (tyramine,putrescine,cadaverine,histamine,2-phenethylamine and tryptamine),and reduced the formation of thiobarbituric acid reactive substances and the growth of aerobic bacteriad (P ＜ 0.05).But addition of 0.5 g/kg the extract resulted in the appearance of an unacceptable flavor.Therefore,adding 0.3 g/kg mixed spice extract into dry sausage was the best for inhibiting the accumulation of Bas and improving the sensory quality of sausage.关键词
风干肠/香辛料提取物/生物胺/理化指标/微生物指标/感官品质Key words
air-dried sausage/spice extract/biogenic amines/physicochemical properties/microbiological properties/sensory quality分类
轻工纺织引用本文复制引用
孙钦秀,杜洪振,李芳菲,郑冬梅,孔保华..复合香辛料提取物对哈尔滨风干肠中生物胺形成的抑制作用[J].食品科学,2018,39(1):22-28,7.基金项目
国家自然科学基金面上项目(31471599) （31471599）
“十三五”国家重点研发计划重点专项(2016YFD0401504) （2016YFD0401504）
