复配香辛料精油对鲶鱼肉风干肠品质及 安全性的影响. (Chinese)

In order to explore the effects of different combinations of spice essential oils on the quality and safety of airdried catfish sausages, sausages were prepared from marinated catfish surimi added with a 1:1 (m/m) blend of clove and star anise (CA), clove and perilla (CP), star anise and perilla (AP) or clove, star anise and perilla essential oil (CAP) at 0.03% or none as a control. Moisture content, water activity (aw), pH, color difference, thiobarbituric acid reactive substance (TBARS) value, biological amine content, N-nitrosamine content, and microbial load were measured. Microbial community structure was analyzed by 16S rDNA high-throughput sequencing. The results showed that the moisture content of the AP group was 27.13%, and the aw value was 0.765. The L* and a* values of the CA group were high, indicating typical characteristics of air-dried sausages. The pH of the four treatment groups was higher than that of the control group, and followed the descending order of CAP > AP > CA > CP. There was no significant difference in the inhibition of fat oxidation among different essential oil combinations (P > 0.05), but the TBARS value of air-dried sausages was significantly reduced by all combinations (P < 0.05). The contents of biogenic amine and N-nitrosamine in the AP group were low. The total number of bacteria, and the number of Enterobacteriaceae and Aeromonas were significantly lower in the AP group than in the control group (P < 0.05). High-throughput sequencing results showed low species richness in the AP and CAP groups and low relative abundance of pathogenic bacteria in the AP group. Overall analysis showed that AP was superior to the other groups in improving the quality and safety of air-dried catfish sausages. [ABSTRACT FROM AUTHOR]

为了探究不同的香辛料精油复配组合对鲶鱼肉风干肠品质及安全性的影响，在腌制好的鲶鱼肉馅中分别 添加丁香精油和八角精油（CA组), 丁香精油和紫苏精油（CP组), 八角精油和紫苏精油（AP组), 丁香精油和 八角精油和紫苏精油（CAP组)，各种精油以质量比1∶1复配，添加量为肉馅质量的0.03%，搅匀后经灌肠, 风干 制成鲶鱼肉风干肠，以不添加香辛料精油组为对照（CK组). 对风干肠的水分含量, 水分活度（aw), pH值, 色 差, 硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARS)值, 生物胺含量, N-亚硝胺含量, 微生 物数量进行测定，并对样品进行16S rDNA高通量测序分析. 结果表明，AP组鲶鱼肉风干肠的水分含量为27.13%， aw值为0.765. CA组的L*值和a*值较高，具有风干肠典型的外观. 4 个处理组的pH值均高于对照组，由高至低依次 为CAP＞AP＞CA＞CP. 不同的精油复配组合在抑制脂肪氧化方面总体无显著差异（P＞0.05)，但均能显著降低 风干肠的TBARS值（P＜0.05). AP组中生物胺和N-亚硝胺的含量较低，菌落总数, 肠杆菌科数, 气单胞菌数显著 低于CK组（P＜0.05). 高通量测序结果显示AP组和CAP组物种丰富度较低，且AP组中致病菌的相对丰度较低. 综合分析，八角精油和紫苏精油复配（AP组)在改善鲶鱼肉风干肠品质和提高安全性方面效果优于其他组. [ABSTRACT FROM AUTHOR]

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