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

被引：0
作者：
Sun Q. [1 ]
Du H. [2 ]
Liu H. [2 ]
Diao X. [3 ]
Kong B. [2 ]
机构：
[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, Guangdong
[2] College of Food Science, Northeast Agricultural University, Harbin
[3] College of Animal Science and Technology, Northeast Agricultural University, Harbin
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 09期
关键词：
Biogenic amine; Compound spice extracts; Dry sausage; Microorganism; Physicochemical quality; Vacuum packaging;
D O I：
10.16429/j.1009-7848.2020.09.022
中图分类号：
学科分类号：
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. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：180 / 189
页数：9
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