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中国精品科技期刊2020
张雨婷,张煜,马俪珍,等. 香辛料精油对鲶鱼肉风干肠品质及安全性的影响[J]. 食品工业科技,2023,44(3):108−115. doi: 10.13386/j.issn1002-0306.2022040278.
引用本文: 张雨婷,张煜,马俪珍,等. 香辛料精油对鲶鱼肉风干肠品质及安全性的影响[J]. 食品工业科技,2023,44(3):108−115. doi: 10.13386/j.issn1002-0306.2022040278.
ZHANG Yuting, ZHANG Yu, MA Lizhen, et al. Effects of Spice Essential Oils on Quality and Safety of Catfish Surimi Dry Sausages[J]. Science and Technology of Food Industry, 2023, 44(3): 108−115. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040278.
Citation: ZHANG Yuting, ZHANG Yu, MA Lizhen, et al. Effects of Spice Essential Oils on Quality and Safety of Catfish Surimi Dry Sausages[J]. Science and Technology of Food Industry, 2023, 44(3): 108−115. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040278.

香辛料精油对鲶鱼肉风干肠品质及安全性的影响

Effects of Spice Essential Oils on Quality and Safety of Catfish Surimi Dry Sausages

  • 摘要: 为了提高鲶鱼肉风干肠的品质与安全性,选取丁香、八角、肉桂、紫苏、牛至五种香辛料精油分别添加到腌制好的鱼肉馅中,经灌肠、风干后制成鲶鱼肉风干肠。对风干肠的感官品质、水分含量、水分活度(AW)、pH、色差、硫代巴比妥酸(thiobarbituric acid reactive substance,TBARs)值、生物胺含量、亚硝酸盐残留量、N-亚硝胺含量进行测定,分析不同香辛料精油对鲶鱼肉风干肠品质及安全性的影响。结果表明:添加丁香和牛至精油可使鲶鱼肉风干肠具有较适宜的水分含量(29.4%;29.1%)和AW(0.79;0.79);丁香、紫苏、牛至组a*值显著高于其他组(P<0.05);6组鲶鱼肉风干肠的pH(4.98~5.16)均低于5.4,都属于高酸发酵肉制品。八角精油组鲶鱼肉风干肠TBARs值比对照组降低了66.3%;紫苏精油对鲶鱼肉风干肠亚硝酸盐清除率达到62.2%。肉桂精油和八角精油可以降低风干肠中生物胺的积累,紫苏精油和牛至精油对风干肠中N-亚硝胺的抑制率达87.56%和81.48%,很大程度上提升了风干肠的安全性。感官评价结果表明,添加丁香精油和紫苏精油的鲶鱼肉风干肠总体可接受性较好,牛至精油组因气味较浓,总体可接受性较差。综合分析,不同的香辛料精油在提高鲶鱼肉风干肠品质和安全性方面具有不同的优势,丁香、八角和紫苏精油的综合效果较好,可以考虑复配使用。

     

    Abstract: In order to improve the quality and safety of catfish surimi dry sausages, the essential oils of clove, star anise, cinnamon, perilla and oregano were added into the pickled catfish surimi, and then made into dry sausages after being filled and air-dried. The sensory quality, moisture content, AW, pH value, color difference, thiobarbituric acid reactive substance (TBARs) value, biogenic amine content, residual nitrite and N-nitrosamine content of dry sausages were determined. The effects of different essential oils of spices on the quality and safety of catfish surimi dry sausage were analysed. The results showed that clove and oregano essential oil could make catfish surimi dry sausages have a suitable moisture content (29.4%; 29.1%) and AW (0.79; 0.79); a* value in clove, perilla and oregano groups was significantly higher than that in other groups (P<0.05). The pH values (4.98~5.16) of catfish surimi dry sausages were all lower than 5.4, which all belonged to high-acid fermented meat products. Compared with the control group, the TBARs value of catfish surimi dry sausages in the star anise essential oil group was reduced by 66.3%. The nitrite scavenging rate of perilla essential oil on catfish surimi dry sausages reached 62.2%. Cinnamon and star anise essential oils reduced the accumulation of biogenic amine in dry sausages, and the inhibition rates of perilla essential oil and oregano essential oil on N-nitrosamine in dry sausages were 87.56% and 81.48%, which greatly improved the safety of dry sausages. The sensory evaluation results showed that the overall acceptability of catfish surimi dry sausages with clove essential oil and perilla essential oil was better, while the overall acceptability of oregano essential oil group was worse because of its strong odor. Comprehensive analysis shows that different essential oils of spices have different advantages in improving the quality and safety of catfish surimi dry sausages, so they can be used in combination.

     

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