Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage
In order to explore the effects of different combinations of spice essential oils on the quality and safety of air-dried catfish sausages, sausages were prepared from marinated catfish surimi added with a 1:1 (m/m) blend of clove and star anise (CA), clove and perilla (CP), star anise and perilla (A...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-004.pdf |
| _version_ | 1797303289975406592 |
|---|---|
| author | ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya |
| author_facet | ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya |
| author_sort | ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya |
| collection | DOAJ |
| description | In order to explore the effects of different combinations of spice essential oils on the quality and safety of air-dried catfish sausages, sausages were prepared from marinated catfish surimi added with a 1:1 (m/m) blend of clove and star anise (CA), clove and perilla (CP), star anise and perilla (AP) or clove, star anise and perilla essential oil (CAP) at 0.03% or none as a control. Moisture content, water activity (aw), pH, color difference, thiobarbituric acid reactive substance (TBARS) value, biological amine content, N-nitrosamine content, and microbial load were measured. Microbial community structure was analyzed by 16S rDNA high-throughput sequencing. The results showed that the moisture content of the AP group was 27.13%, and the aw value was 0.765. The L* and a* values of the CA group were high, indicating typical characteristics of air-dried sausages. The pH of the four treatment groups was higher than that of the control group, and followed the descending order of CAP > AP > CA > CP. There was no significant difference in the inhibition of fat oxidation among different essential oil combinations (P > 0.05), but the TBARS value of air-dried sausages was significantly reduced by all combinations (P < 0.05). The contents of biogenic amine and N-nitrosamine in the AP group were low. The total number of bacteria, and the number of Enterobacteriaceae and Aeromonas were significantly lower in the AP group than in the control group (P < 0.05). High-throughput sequencing results showed low species richness in the AP and CAP groups and low relative abundance of pathogenic bacteria in the AP group. Overall analysis showed that AP was superior to the other groups in improving the quality and safety of air-dried catfish sausages. |
| first_indexed | 2024-03-07T23:50:45Z |
| format | Article |
| id | doaj.art-10ab96e97672465a8f87289ca2d0dbc0 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-07T23:50:45Z |
| publishDate | 2024-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-10ab96e97672465a8f87289ca2d0dbc02024-02-19T05:50:21ZengChina Food Publishing CompanyShipin Kexue1002-66302024-01-01452243110.7506/spkx1002-6630-20230428-272Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish SausageZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya0(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)In order to explore the effects of different combinations of spice essential oils on the quality and safety of air-dried catfish sausages, sausages were prepared from marinated catfish surimi added with a 1:1 (m/m) blend of clove and star anise (CA), clove and perilla (CP), star anise and perilla (AP) or clove, star anise and perilla essential oil (CAP) at 0.03% or none as a control. Moisture content, water activity (aw), pH, color difference, thiobarbituric acid reactive substance (TBARS) value, biological amine content, N-nitrosamine content, and microbial load were measured. Microbial community structure was analyzed by 16S rDNA high-throughput sequencing. The results showed that the moisture content of the AP group was 27.13%, and the aw value was 0.765. The L* and a* values of the CA group were high, indicating typical characteristics of air-dried sausages. The pH of the four treatment groups was higher than that of the control group, and followed the descending order of CAP > AP > CA > CP. There was no significant difference in the inhibition of fat oxidation among different essential oil combinations (P > 0.05), but the TBARS value of air-dried sausages was significantly reduced by all combinations (P < 0.05). The contents of biogenic amine and N-nitrosamine in the AP group were low. The total number of bacteria, and the number of Enterobacteriaceae and Aeromonas were significantly lower in the AP group than in the control group (P < 0.05). High-throughput sequencing results showed low species richness in the AP and CAP groups and low relative abundance of pathogenic bacteria in the AP group. Overall analysis showed that AP was superior to the other groups in improving the quality and safety of air-dried catfish sausages.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-004.pdfspice essential oil; catfish; air-dried sausage; quality; 16s rdna sequencing |
| spellingShingle | ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage Shipin Kexue spice essential oil; catfish; air-dried sausage; quality; 16s rdna sequencing |
| title | Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage |
| title_full | Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage |
| title_fullStr | Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage |
| title_full_unstemmed | Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage |
| title_short | Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage |
| title_sort | effect of spice essential oil combinations on the quality and safety of air dried catfish sausage |
| topic | spice essential oil; catfish; air-dried sausage; quality; 16s rdna sequencing |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-004.pdf |
| work_keys_str_mv | AT zhangyutingdongxiaoweizhangboyamalizhenliangliya effectofspiceessentialoilcombinationsonthequalityandsafetyofairdriedcatfishsausage |