肉类研究2024，Vol.38Issue(7)：22-28,7.DOI:10.7506/rlyj1001-8123-20240527-125
精油复配乳酸菌对鲶鱼肉风干肠品质及安全性的影响
Effect of Mixed Spice Essential Oil Combined with Lactic Acid Bacteria on the Quality and Safety of Dried Catfish Sausage
摘要
Abstract
This study was conducted in order to explore the effects of addition of a mixed spice essential oil of star anise and perilla(1:1,m/m)combined with inoculation of a commercial lactic acid bacterial starter culture(PRO-MIX5)on the quality and safety of dried catfish sausage.Uninoculated sausage with the mixed oil was used as control(AP).The quality and safety of sausages were evaluated in terms of water activity,water content,pH,thiobarbituric acid reactive substance(TBARS)value,nitrite residue,lactic acid bacteria,Enterobacteriaceae and Pseudomonas counts,biogenic amine content and N-nitrosamine content at the end of fermentation.The results showed that the water content and water activity of dried sausage were significantly reduced during the fermentation process,and the degree of fat oxidation was reduced.At the end of fermentation,higher Enterobacteriaceae and lower Pseudomonas counts were found in the inoculated sausage(AP-PRO).The content of lactic acid bacteria in the AP and AP-PRO groups was 8.4 and 8.7(lg(CFU/g)),respectively.The contents of total biogenic amines and N-nitrosamines were 14.5%and 41.0%in the AP-PRO group,significantly lower than the AP group(P<0.05),respectively.In conclusion,the AP-PRO group was superior to the AP group in terms of quality and safety.关键词
香辛料精油/乳酸菌发酵剂/革胡子鲶鱼/风干肠/品质/安全性Key words
spice essential oil/lactic acid bacterial starter culture/Clarias gariepinus/dried sausage/quality/safety分类
轻工纺织引用本文复制引用
董笑溦,宋佳怡,程俊丽,张雨婷,梁丽雅..精油复配乳酸菌对鲶鱼肉风干肠品质及安全性的影响[J].肉类研究,2024,38(7):22-28,7.基金项目
天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目(ITTFRS2021000) （水产品加工岗位）
农业农村部智慧养殖重点实验室(部省共建)开放基金资助项目(2023-TJAULSBF-2315) （部省共建）
