文献类型：期刊文献

中文题名：复合香辛料提取物结合真空包装抑制风干肠贮藏过程中生物胺积累及品质劣变

英文题名：Inhibitory of Compound Spice Extract Combined with Vacuum Packaging on Biogenic Amines Accumulation and Quality Deterioration in Dry Sausage during Storage

作者：孙钦秀[1];杜洪振[2];刘昊天[2];刁新平[3];孔保华[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]东北农业大学食品科技学院,哈尔滨150030;[3]东北农业大学动物科技学院,哈尔滨150030

年份：2020

卷号：20

期号：9

起止页码：180

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、EI(收录号：20204309383256)、北大核心2017、Scopus、CSCD2019_2020、北大核心、CSCD

基金：国家自然科学基金项目(31771990);“十三五”国家重点研发计划项目(2016YFD0401504-03)。

语种：中文

中文关键词：复合香辛料提取物;真空包装;风干肠;生物胺;理化品质;微生物

外文关键词：compound spice extracts;vacuum packaging;dry sausage;biogenic amine;physicochemical quality;microorganism

中文摘要：本文研究了添加复合香辛料提取物(肉桂、丁香和八角)结合真空包装对哈尔滨风干肠贮藏过程中生物胺积累的抑制作用,同时考察了添加复合香辛料及真空包装对风干肠贮藏过程中理化指标、微生物指标及感官品质的影响。研究结果表明,添加复合香辛料提取物结合真空包装可有效抑制风干肠贮藏过程中生物胺(酪胺、尸胺、腐胺、组胺、2-苯乙胺和色胺)的积累,抑制pH值和挥发性盐基氮值的增加,降低脂肪的氧化程度,有效抑制风干肠贮藏过程中好氧菌数、乳酸菌数及肠杆菌数的增长。此外,真空包装可显著降低(P<0.05)风干肠贮藏过程中水分的损失,保持风干肠的感官品质;添加复合香辛料提取物可以显著提高(P<0.05)风干肠的感官品质。主成分分析表明:风干肠中生物胺的积累与总好氧菌、乳酸菌、肠杆菌、pH值、TVB-N和TBARS的变化密切相关。添加复合香辛料提取物结合真空包装可有效抑制风干肠贮藏过程中生物胺积累并抑制其品质劣变。

外文摘要：Inhibition of compound spice extracts(cinnamon,clove and star anise)and vacuum packaging on biogenic amines accumulation in dry sausage during storage was investigated in this study.Meanwhile,the change of physicochemical properties,microorganism,and sensory quality in dry sausage was also studied.The results showed that the addition of a compound spice extract combined with vacuum packaging effectively inhibited the accumulation of biogenic amines(tyramine,cadaverine,putrescine,histamine,2-phenylethylamine,and tryptamine)in dry sausage during storage,and reduced the increasing of pH and total volatile base nitrogen value.Compound spice extracts and vacuum packaging also decreased the oxidation of fat,and the growth of total aerobic bacteria,lactic acid bacteria,and enterobacteriaceae.In addition,vacuum packaging significantly reduced(P<0.05)the loss of moisture,and maintain the sensory quality of dry sausage,and the addition of compound spice extract significantly improved(P<0.05)the sensory quality of dry sausage.The principal component analysis showed that the accumulation of biogenic amines in the dry sausage was closely related to the changes of total aerobic bacteria,lactic acid bacteria,Enterobacteriaceae,pH,TVB-N and TBARS value.Thus,compound spice combined with vacuum packaging effectively inhibited the accumulation of biogenic amines and reduced the quality deterioration of dry sausage during storage.