Abstract:

Fresh perch was dry salted with the addition of star anise extract at different concentrations (0, 100, 300, and
500 mg/kg). The inhibition of microbial growth and biogenic amine formation during the processing and storage of drycured
perch was studied. The results showed that the star anise extract significantly reduced total plate count, the numbers
of Enterobacteriaceae and Staphylococcus aureus compared to the control (P < 0.05), but the inhibitory effects on lactic
acid bacteria were not significant (P > 0.05). Five biogenic amines were detected during the processing and storage of drycured
perch, including putrescine, cadaverine, histamine, tyramine and phenethylamine. The star anise extract had significant
inhibitory effect on these biogenic amines. The total content of biogenic amines increased first, reaching a maximum after
storage for two weeks, and then decreased. The treatment with 300 mg/kg star anise extract gave the lowest content of
biogenic amines, (283.97 mg/kg), which was reduced by 29.01% compared with the control.

Key words: dry-cured perch, star anise extract, biogenic amines, microorganism