食品科学 ›› 2018, Vol. 39 ›› Issue (1): 22-28.doi: 10.7506/spkx1002-6630-201801003

• 基础研究 • 上一篇    下一篇

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

孙钦秀,杜洪振,李芳菲,郑冬梅,孔保华*   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 出版日期:2018-01-15 发布日期:2018-01-05
  • 基金资助:
    国家自然科学基金面上项目(31471599);“十三五”国家重点研发计划重点专项(2016YFD0401504)

Inhibition of Mixed Spice Extract on Biogenic Amine Formation in Harbin Dry Sausage

SUN Qinxiu, DU Hongzhen, LI Fangfei, ZHENG Dongmei, KONG Baohua*   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2018-01-15 Published:2018-01-05

摘要: 研究复合香辛料提取物(肉桂、丁香和八角按质量比1∶1∶1混合)不同添加量(0.1、0.3、0.5 g/kg)对哈 尔滨风干肠发酵过程中生物胺形成的抑制作用,以及对风干肠理化指标、微生物指标和感官品质的影响。结果表 明,复合香辛料提取物可以有效抑制生物胺(酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺)的积累(P<0.05), 减少脂肪氧化产物硫代巴比妥酸值并抑制好氧菌的生长,且抑制效果随添加量的增加而增大(P<0.05)。但是添 加0.5 g/kg复合香辛料提取物会产生过重的香辛料气味,影响产品感官可接受性。风干肠中复合香辛料提取物添加 量为0.3 g/kg时,可有效抑制产品中生物胺积累,且可改善产品的感官品质。

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

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 (from 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.

Key words: air-dried sausage, spice extract, biogenic amines, physicochemical properties, microbiological properties, sensory quality

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