精油复配乳酸菌对鲶鱼肉风干肠品质及安全性的影响  

Effect of Mixed Spice Essential Oil Combined with Lactic Acid Bacteria on the Quality and Safety of Dried Catfish Sausage

作　　者：董笑溦 宋佳怡 程俊丽 张雨婷 梁丽雅 DONG Xiaowei;SONG Jiayi;CHENG Junli;ZHANG Yuting;LIANG Liya(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Disease Prevention and Control Center of Jinzhong City,Shanxi Province,Jinzhong 030600,China;Tianjin Aquatic Products Processing and Quality Safety School-Enterprise Collaborative Laboratory,Tianjin 300392,China;National Research and Development Sub-center of Freshwater Fish Processing Technology(Tianjin),Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]山西省晋中市疾病预防控制中心,山西晋中030600 [3]天津市水产品加工及质量安全校企协同实验室,天津300392 [4]国家大宗淡水鱼加工技术研发分中心(天津),天津300392

出　　处：《肉类研究》2024年第7期22-28,共7页Meat Research

基　　金：天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目(ITTFRS2021000);农业农村部智慧养殖重点实验室(部省共建)开放基金资助项目(2023-TJAULSBF-2315)。

摘　　要：为探究香辛料精油与乳酸菌共同使用对鲶鱼肉风干肠品质和安全性的影响,将前期优选出的八角精油和紫苏精油组合(star anise essential oil and perilla oil,AP)与商业乳酸菌发酵剂PRO-MIX5复配,作为实验组(AP-PRO组),以不接菌的AP组作为对照。以水分活度、水分质量分数、pH值、硫代巴比妥酸反应物值、亚硝酸盐残留量、乳酸菌数、肠杆菌科数、假单胞菌数、生物胺含量及发酵终点的N-亚硝胺含量为评价指标,分析乳酸菌复配精油对鲶鱼肉风干肠成熟期间品质及安全性的影响。结果表明:发酵过程中风干肠的水分质量分数和水分活度均明显降低,脂肪氧化程度降低;在成熟终点,AP-PRO组的风干肠中含有较多的肠杆菌科数,而假单胞菌的数量相对较少,AP组和AP-PRO组乳酸菌含量分别为8.4、8.7(lg(CFU/g));AP-PRO组风干肠中生物胺和N-亚硝胺总量均显著低于AP组(P<0.05),抑制率分别为14.5%和41.0%。综上,AP-PRO组在改善鲶鱼肉风干肠品质和提高安全性方面的效果优于AP组。This study was conducted in order to explore the effects of addition of a mixed spice essential oil of star anise and perilla(1:1,m/m)combined with inoculation of a commercial lactic acid bacterial starter culture(PRO-MIX5)on the quality and safety of dried catfish sausage.Uninoculated sausage with the mixed oil was used as control(AP).The quality and safety of sausages were evaluated in terms of water activity,water content,pH,thiobarbituric acid reactive substance(TBARS)value,nitrite residue,lactic acid bacteria,Enterobacteriaceae and Pseudomonas counts,biogenic amine content and N-nitrosamine content at the end of fermentation.The results showed that the water content and water activity of dried sausage were significantly reduced during the fermentation process,and the degree of fat oxidation was reduced.At the end of fermentation,higher Enterobacteriaceae and lower Pseudomonas counts were found in the inoculated sausage(AP-PRO).The content of lactic acid bacteria in the AP and AP-PRO groups was 8.4 and 8.7(lg(CFU/g)),respectively.The contents of total biogenic amines and N-nitrosamines were 14.5%and 41.0%in the AP-PRO group,significantly lower than the AP group(P<0.05),respectively.In conclusion,the AP-PRO group was superior to the AP group in terms of quality and safety.

关 键 词：香辛料精油 乳酸菌发酵剂 革胡子鲶鱼 风干肠 品质 安全性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]