摘要
以鲈鱼为原料,加入不同添加量（0、100、300、500 mg/kg）的八角茴香提取物进行腌制,通过测定原料、腌制结束、风干结束、贮藏1~3周样品中生物胺及微生物的含量变化,研究八角茴香提取物对风干鲈鱼加工及贮藏过程中生物胺及微生物的抑制效应。结果表明：八角茴香提取物能够显著减少菌落总数、肠杆菌数和金黄色葡萄球菌数（P〈0.05）,但对乳酸菌的抑制作用不显著（P〉0.05）。在风干鲈鱼加工贮藏过程中共检测出5种生物胺,分别为腐胺、尸胺、组胺、酪胺和苯乙胺,八角茴香提取物对于上述5种生物胺均具有明显的抑制作用。总生物胺含量呈先增加后减少的趋势,贮藏2周时达到最大值,此时300 mg/kg处理组总生物胺含量最低,为283.97 mg/kg,相对于对照组下降了29.01%。
Fresh perch was dry salted with the addition of star anise extract at different concentrations（0, 100, 300, and 500 mg/kg）. The inhibition of microbial growth and biogenic amine formation during the processing and storage of drycured perch was studied. The results showed that the star anise extract significantly reduced total plate count, the numbers of Enterobacteriaceae and Staphylococcus aureus compared to the control（P 0.05）, but the inhibitory effects on lactic acid bacteria were not significant（P 0.05）. Five biogenic amines were detected during the processing and storage of drycured perch, including putrescine, cadaverine, histamine, tyramine and phenethylamine. The star anise extract had significant inhibitory effect on these biogenic amines. The total content of biogenic amines increased first, reaching a maximum after storage for two weeks, and then decreased. The treatment with 300 mg/kg star anise extract gave the lowest content of biogenic amines,（283.97 mg/kg）, which was reduced by 29.01% compared with the control.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第2期225-231,共7页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD28B01)
公益性行业(农业)科研专项(201303082-2)
江苏省苏北科技发展计划项目(BC2013415)
淮安市科技计划项目(HAN2014030)
关键词
风干鲈鱼
八角茴香提取物
生物胺
微生物
dry-cured perch
star anise extract
biogenic amines
microorganism
