香辛料精油对鲶鱼肉风干肠品质及安全性的影响

张雨婷; 张煜; 马俪珍; 梁丽雅

doi:10.13386/j.issn1002-0306.2022040278

香辛料精油对鲶鱼肉风干肠品质及安全性的影响

doi: 10.13386/j.issn1002-0306.2022040278

张雨婷^1,,
张煜¹,
马俪珍^{1, 2},
梁丽雅^{2, 3, ,}

1.
天津农学院食品科学与生物工程学院，天津 300392
2.
天津市水产品加工及质量安全校企协同实验室，天津 300392
3.
天津农学院农学与资源环境学院，天津 300392

基金项目: 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）。

详细信息

作者简介:
张雨婷（1998−），女，硕士研究生，研究方向：水产品加工及安全控制，E-mail：1638393633@qq.com

通讯作者:
梁丽雅（1971−），女，博士，教授，研究方向：农（水）产品贮藏与加工，E-mail：liangliya@126.com

中图分类号: TS254.4
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- 文章访问数: 33
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- 被引次数: 0
出版历程
- 收稿日期: 2022-04-25
- 网络出版日期: 2022-12-13
- 刊出日期: 2023-01-17

Effects of Spice Essential Oils on Quality and Safety of Catfish Surimi Dry Sausages

ZHANG Yuting^1
,,
ZHANG Yu¹,
MA Lizhen^{1, 2},
LIANG Liya^{2, 3
, ,}

1.
College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China
2.
Tianjin Aquatic Products Processing and Quality Safety School-Enterprise Cooperation Laboratory, Tianjin 300392, China
3.
College of Agronomy & Resources and Environment, Tianjin Agricultural University, Tianjin 300392, China

摘要

摘要: 为了提高鲶鱼肉风干肠的品质与安全性，选取丁香、八角、肉桂、紫苏、牛至五种香辛料精油分别添加到腌制好的鱼肉馅中，经灌肠、风干后制成鲶鱼肉风干肠。对风干肠的感官品质、水分含量、水分活度（A_W）、pH、色差、硫代巴比妥酸（thiobarbituric acid reactive substance，TBARs）值、生物胺含量、亚硝酸盐残留量、N-亚硝胺含量进行测定，分析不同香辛料精油对鲶鱼肉风干肠品质及安全性的影响。结果表明：添加丁香和牛至精油可使鲶鱼肉风干肠具有较适宜的水分含量（29.4%；29.1%）和A_W（0.79；0.79）；丁香、紫苏、牛至组a^*值显著高于其他组（P<0.05）；6组鲶鱼肉风干肠的pH（4.98~5.16）均低于5.4，都属于高酸发酵肉制品。八角精油组鲶鱼肉风干肠TBARs值比对照组降低了66.3%；紫苏精油对鲶鱼肉风干肠亚硝酸盐清除率达到62.2%。肉桂精油和八角精油可以降低风干肠中生物胺的积累，紫苏精油和牛至精油对风干肠中N-亚硝胺的抑制率达87.56%和81.48%，很大程度上提升了风干肠的安全性。感官评价结果表明，添加丁香精油和紫苏精油的鲶鱼肉风干肠总体可接受性较好，牛至精油组因气味较浓，总体可接受性较差。综合分析，不同的香辛料精油在提高鲶鱼肉风干肠品质和安全性方面具有不同的优势，丁香、八角和紫苏精油的综合效果较好，可以考虑复配使用。
- 香辛料精油 /
- 鲶鱼肉 /
- 风干肠 /
- 品质 /
- 生物胺 /
- N-亚硝胺
Abstract: In order to improve the quality and safety of catfish surimi dry sausages, the essential oils of clove, star anise, cinnamon, perilla and oregano were added into the pickled catfish surimi, and then made into dry sausages after being filled and air-dried. The sensory quality, moisture content, A_W, pH value, color difference, thiobarbituric acid reactive substance (TBARs) value, biogenic amine content, residual nitrite and N-nitrosamine content of dry sausages were determined. The effects of different essential oils of spices on the quality and safety of catfish surimi dry sausage were analysed. The results showed that clove and oregano essential oil could make catfish surimi dry sausages have a suitable moisture content (29.4%; 29.1%) and A_W (0.79; 0.79); a^* value in clove, perilla and oregano groups was significantly higher than that in other groups (P<0.05). The pH values (4.98~5.16) of catfish surimi dry sausages were all lower than 5.4, which all belonged to high-acid fermented meat products. Compared with the control group, the TBARs value of catfish surimi dry sausages in the star anise essential oil group was reduced by 66.3%. The nitrite scavenging rate of perilla essential oil on catfish surimi dry sausages reached 62.2%. Cinnamon and star anise essential oils reduced the accumulation of biogenic amine in dry sausages, and the inhibition rates of perilla essential oil and oregano essential oil on N-nitrosamine in dry sausages were 87.56% and 81.48%, which greatly improved the safety of dry sausages. The sensory evaluation results showed that the overall acceptability of catfish surimi dry sausages with clove essential oil and perilla essential oil was better, while the overall acceptability of oregano essential oil group was worse because of its strong odor. Comprehensive analysis shows that different essential oils of spices have different advantages in improving the quality and safety of catfish surimi dry sausages, so they can be used in combination.
- essential oil of spices /
- catfish surimi /
- air dried sausage /
- quality /
- biogenic amine /
- N-nitrosamines

HTML全文

图 1 香辛料精油对鲶鱼肉风干肠水分含量（A）和A_W（B）的影响

Figure 1. Effects of spice essential oils on water content (A) and A_W (B) of catfish surimi dry sausages

注：不同小写字母表示组间差异显著，P<0.05，图2~图5同。

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图 2 香辛料精油对鲶鱼肉风干肠L^*（A）和a^*（B）的影响

Figure 2. Effects of spice essential oils on L^* (A) and a^* (B) of catfish surimi dry sausages

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图 3 香辛料精油对鲶鱼肉风干肠pH的影响

Figure 3. Effects of spice essential oils on pH value of catfish surimi dry sausages

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图 4 香辛料精油对鲶鱼肉风干肠TBARs值的影响

Figure 4. Effects of spice essential oils on TBARs value of catfish surimi dry sausages

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图 5 香辛料精油对鲶鱼肉风干肠亚硝酸盐残留量的影响

Figure 5. Effects of spice essential oils on nitrite residues of catfish surimi dry sausages

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图 6 6组鲶鱼肉风干肠感官评价（A）和感官总分（B）

Figure 6. Sensory evaluation (A) and total sensory scores (B) of 6 groups of catfish surimi dry sausages

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表 1 鲶鱼肉风干肠感官评分标准

Table 1. Criteria for sensory evaluation of catfish surimi dry sausages

指标	评分标准（分）
指标	1~3	4~7	8~10
颜色	颜色黑暗，无光泽	颜色为枣红色，但无光泽	有风干制品特有的红色、枣红色，有光泽
气味	风味较差，不能接受	精油风味掩盖了发酵肉制品特有的味道	有发酵肉制品特有风味，精油风味适宜
滋味	滋味很差，不适合食用	滋味较淡	有浓郁的香味
酸味	酸味太重，影响食用	酸味偏重，但能接受	酸味适中，适口性好
口感	肉质松散、湿软	肉质偏硬，无弹性	肉质紧实有嚼劲
总体可接受性	不能接受	接受度一般	可接受性高，非常喜欢

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表 2 香辛料精油对鲶鱼肉风干肠生物胺含量的影响（mg/kg）

Table 2. Effects of spice essential oils on biogenic amine content of catfish surimi dry sausages (mg/kg)

组别	色胺	苯乙胺	腐胺	尸胺	组胺	酪胺	亚精胺	精胺	总量
CK	–	–	32.36±0.05^a	111.33±0.28^a	15.05±0.04^a	17.29±0.02^a	1.86±0.04^a	1.37±0.01^a	179.27±0.31^a
CO	–	–	19.19±0.07^d	92.51±0.32^b	13.69±0.02^b	10.48±0.06^c	1.75±0.05^b	1.21±0.01^b	138.82±0.28^b
SO	–	–	17.69±0.03^e	90.95±0.05^d	10.62±0.21^e	9.44±0.02^e	1.77±0.05^b	1.38±0.05^a	131.85±0.24^d
CIO	–	–	14.87±0.03^f	88.57±0.22^e	9.52±0.06^f	10.02±0.06^d	1.71±0.03^bc	1.35±0.05^a	126.05±0.24^e
PO	–	–	20.40±0.03^b	91.67±0.22^c	11.41±0.13^d	10.40±0.02^c	1.61±0.00^d	0.92±0.01^c	136.41±0.15^c
OO	–	–	19.96±0.04^c	90.64±0.04^d	13.07±0.00^c	12.09±0.08^b	1.67±0.01^cd	1.20±0.01^b	138.65±0.11^b
注：“–”表示未检出；同列不同小写字母表示组间差异显著（P<0.05），表3同。

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表 3 香辛料精油对鲶鱼肉风干肠N-亚硝胺含量的影响（μg/kg）

Table 3. Effects of spice essential oils on N-nitrosamine content of catfish surimi dry sausages (μg/kg)

组别	NDMA	NMOR	NPYR	NDEA	NMEA	NPIP	NDPA	NDBA	NDphA	总量
CK	5.55±0.10^a	0.26±0.01^c	/	15.27±0.09^a	3.25±0.05^a	0.29±0.01^bc	3.03±0.20^b	4.51±0.04^a	33.83±0.05^a	65.99±0.01^a
CO	1.80±0.03^b	/	3.84±0.02^a	1.07±0.04^d	0.02±0.00^f	0.26±0.00^c	0.46±0.02^c	/	12.54±0.09^d	19.90±0.12^d
SO	/	1.66±0.02^a	0.39±0.00^b	2.19±0.03^c	0.10±0.00^e	0.20±0.01^c	41.57±0.16^a	/	12.94±0.03^c	59.04±0.21^b
CIO	/	0.23±0.00^d	0.21±0.01^c	/	0.27±0.01^d	0.17±0.00^c	/	/	20.41±0.19^b	21.29±0.19^c
PO	/	0.67±0.01^b	/	/	0.36±0.03^c	0.39±0.01^b	/	/	6.78±0.01^e	8.21±0.02^f
OO	0.36±0.01^c	/	/	3.41±0.04^b	1.57±0.00^b	0.94±0.16^a	0.09±0.04^d	/	5.84±0.01^f	12.22±0.09^e
注：“/”表示未检出。

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