香辛料提取物复配对风干肠品质和生物胺的影响

该文研究了风干肠中常用的3种香辛料(肉桂、丁香和八角)的提取物以不同方式复配对其发酵过程中生物胺、微生物、理化品质的影响。结果发现,复合香辛料提取物能够有效抑制风干肠发酵过程中常见的2-苯乙胺、腐胺、酪胺色胺、尸胺和组胺的积累(P<0.05),尤其是肉桂&丁香&八角复配组抑制效果最佳,其次为肉桂&八角,肉桂&丁香和丁香&八角组。复合香辛料提取物有效抑制了发酵过程中脂肪氧化产物(硫代巴比妥酸反应物)的增加,部分微生物(肠杆菌和好氧菌)的生长,同时改善了风干肠的感官品质,且各处理组中,肉桂&丁香&八角复配组的效果最优。综上,肉桂、丁香、八角3种香辛料的复合提取物添加到风干肠中可以抑制风干肠中生物胺的积累,改善其理化和感官品质。

The effect of spice extracts on the quality and biogenic amines of dry sausage

The effects of three kinds of spice(cinnamon,clove and anise)extract on the biogenic amines,microorganisms and physicochemical properties in the dry sausage during fermentation were studied in the present study.The results showed that the compound spice extract effectively inhibited the accumulation of 2-phenethylamine,putrescine,tyrosine,tryptamine,cadaverine and histamine in dry sausage(P<0.05).Cinnamon-clove-anise had the best effect,followed by cinnamon-anise,cinnamon-clove and clove-anise.In addition,the compound spice extract effectively inhibited the increase of fat oxidation products(thiobarbituric acid reactive substances).Moreover,the growth of some microorganisms(the total of aerobic bacteria and Enterobacteriaceae)during the fermentation was inhibited,and the sensory quality of dry sausage was improved by the compound spices.Among all the treatment groups,the cinnamon,clove and anise compound group had the best effect.Overall,the compound extract of cinnamon,clove and anise can inhibit the accumulation of biogenic amines in the dry sausage and improve its physicochemical and sensory quality.