丁香精油对鲶鱼肉风干肠品质的影响

为了探究丁香精油对鲶鱼肉风干肠品质及安全性的影响，在腌制好的鲶鱼肉馅中添加不同量的丁香精油（0.02%、0.03%、0.04%、0.05%，以肉馅质量计），搅匀后经灌肠、风干制成鲶鱼肉风干肠，以不添加丁香精油组为对照。对风干肠的水分含量、水分活度（aw）、pH值、色差、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值、微生物数量、生物胺含量、亚硝酸盐残留量、N-亚硝胺含量及感官品质进行测定，分析不同丁香精油添加量对鲶鱼肉风干肠品质及安全性的影响。结果表明：丁香精油添加量对鲶鱼肉风干肠水分含量、aw和TBARs值的影响较小，但能使aw低于对照组；当丁香精油添加量达到0.05%时，风干肠的亮度值最高，添加量的增加有利于产品红度值的提高；风干肠的pH值随着丁香精油添加量的增加呈现先降低后增加的趋势，0.03%丁香精油组的pH值最低；风干肠中亚硝酸盐残留量随着丁香精油添加量的增加而降低，抑制率最高达到38.7%（0.05%组）；丁香精油能促进风干肠中乳酸菌的增长，不同添加量组间差异不显著，0.03%组肠杆菌科数量显著低于CK组；风干肠中生物胺的总量随着丁香精油添加量的增加而降低，对腐胺和组胺的抑制效果较好；0.02%组和0.03%组风干肠N-亚硝胺含量最低；感官评价结果显示，0.03%丁香精油组风干肠综合评分较高。综合分析，丁香精油添加量越大，越有利于提升风干肠的品质和安全性，但是香辛料精油存在添加量过高掩盖风味的情况，因此认为丁香精油添加量为0.03%比较适宜。

Effects of Clove Essential Oil on the Quality of Dry Fermented Catfish Dry Sausage

In order to explore the effect of clove essential oil on the quality and safety of dry fermented catfish sausage, sausage samples were prepared from catfish surimi added with different amounts of clove essential oil (0% as control, 0.02%, 0.03%, 0.04%, and 0.05%), and their moisture content, water activity (aw), pH value, color difference, thiobarbituric acid reactive substance (TBARs) value, microbial load, biogenic amine content, nitrite residue, N-nitrosamine content, and sensory quality of dry sausages were determined. The results showed that the addition of clove essential oil had little effect on the moisture content, aw and TBARs value of dry fermented fish sausages, but it could decrease the aw compared with the control group. With the addition of 0.05% clove essential oil, the lightness value (L*) of sausages was the highest, and the redness value (a*) was improved with increasing concentration of clove essential oil. The pH value showed a trend of first decreasing and then increasing with increasing concentration of clove essential oil, reaching its minimum at an addition level of 0.03%. The residual amount of nitrite in air dried sausage decreased with increasing addition of clove essential oil, and the maximum inhibition percentage of 38.7% was observed at an addition level of 0.05%. Clove essential oil promoted the growth of lactic acid bacteria, but the effect did not significantly vary depending on its concentration. The count of Enterobacteriaceae in the 0.03% addition group was significantly lower than that in the control group. The total amount of biogenic amines decreased with increasing essential oil addition, and the inhibitory effect on putrescine and histamine was the highest. The 0.02% and 0.03% addition groups had the lowest N-nitrosamine content. The 0.03% addition group had the highest sensory score. Collectively, we concluded that that higher concentration of clove essential oil was more conducive to improving the quality and safety of dry fermented sausages. However, the addition of excess clove essential oil can mask the flavor. Therefore, it is considered appropriate to add 0.03% clove essential oil.