Abstract: 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.
郑欧阳,孙钦秀,刘书成,等. 香辛料提取物复配对风干肠品质和生物胺的影响[J]. 食品与发酵工业, 2021, 47(8): 90-95.
ZHENG Ouyang,SUN Qinxiu,LIU Shucheng,et al. The effect of spice extracts on the quality and biogenic amines of dry sausage[J]. Food and Fermentation Industries, 2021, 47(8): 90-95.
孙钦秀, 董福家, 陈倩, 等.肉制品中生物胺及其控制技术研究进展[J].食品工业, 2015(8):216-219.SUN Q X, DONG F J, CHEN Q, et al.Biogenic amine and its control technique in meat products review[J].Food Industry, 2015(8):216-219.
[2]
胡刘岩. 常见香辛料精油主要成分的抑菌效果及对冷鲜肉保鲜的研究[D].上海:上海师范大学, 2012.HU L Y.Study on the antibacterial activity of main components from spices essential oil and their preservation effect on chilled meat[D].Shanghai:Shanghai Normal University, 2012.
[3]
ZHANG H Y, WU J J, GUO X Y.Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality[J].Food Science and Human Wellness, 2016, 5(1):39-48.
[4]
EVRENDILEK G A.Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria[J].International Journal of Food Microbiology, 2015, 202:35-41.
[5]
陈璐, 孔保华, 刘骞, 等.香辛料提取物对速冻牛肉丸脂肪氧化控制的研究[J].食品科学, 2012, 33(14):281-285.CHEN L, KONG B H, LIU Q, et al.Inhibition effect of spice extracts on lipid oxidation in quick-frozen beef balls[J].Food Science, 2012, 33(14):281-285.
[6]
孙钦秀, 李芳菲, 郑冬梅, 等.复合香辛料提取物对风干肠中生物胺形成的抑制作用[J].食品科学, 2017, 39(1):1-9.SUN Q X, LI F F, ZHENG D M, et al.Inhibition of mixed spice extract on biogenic amine formation in Harbin dry sausage[J].Food Science, 2017, 39(1):1-9.
[7]
SUN Q X, ZHAO X X, CHEN H S, et al.Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage[J].Food Control, 2018, 92:190-200.
[8]
WANG L, XIONG Y L.Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J].Journal of Agricultural and Food Chemistry, 2005, 53(23):9 186-9 192.
[9]
WANG Y L, LI F, ZHUANG H, et al.Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons[J].Journal of Food Science, 2015, 80(3):C547-C555.
[10]
SUN Q X, CHEN Q, LI F F, et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control, 2016, 68:358-366.
[11]
RENS E, DIEZHANDINO I, FEMANDEZ D, et al.Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening[J].Food Microbiology, 2014, (44):271-277.
[12]
MAH J H, KIM Y J, HWAN HAN-JOON.Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product[J].Food Control, 2009, 20(5):449-454.
[13]
孟甜, 田丰伟, 陈卫, 等.一种利用RT-HPLC分析乳酸菌产生物胺的方法[J].微生物学通报, 2010, 37(1):141-146.MENG T, TIAN F W, CHEN W, et al.A RT-HPLC method for the determination of Biogenic amine produced by lactic acid bacteria[J].Microbiology Bulletin, 2010, 37(1):141-146.
[14]
CAI L Y, CAO A L, LI Y C, et al.The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets[J].Food Control, 2015, 56:1-8.
[15]
VISESSANGUAN W, BENJAKUL S, SMITINONT T, et al.Changes in microbiological, biochemical and physico-chemical properties of nham inoculated with different inoculum levels of Lactobacillus curvatus[J].Food Science and Technology, 2006, 39(7):814-826.
[16]
SEBRANEK J G, SEWALT V J H, ROBBINS K L, et al.Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage[J].Meat Science, 2005, 69(2):289-296.
[17]
WANG Y L, LI F, ZHUANG H, et al.Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon[J].LWT-Food Science and Technology, 2015, 60(1):199-206.
[18]
张远. 原料肉特性对肉制品品质的影响[D].郑州:河南农业大学, 2013.ZHANG Y.The influence of raw meat attributes on quality of meat products[D].Zhengzhou:Henan Agricultural University, 2013.
[19]
卢付青, 唐善虎, 白菊红, 等.香辛料提取物抑菌抗氧化机理及在冷却肉保鲜中的应用[J].食品工业, 2015, 36(9):229-232.LU F Q, TAND S H, BAI J H, et al.Antimicrobial and antioxidant mechanism and preservative application of spices extracts in chilled meat[J].Food Industry, 2015, 36(9):229-232.
2021, Vol. 47 
