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

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.%This study investigated the inhibitory effect of addition of different amounts (0.1,0.3 and 0.5 g/kg) of mixed spice extract (firom 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.