Method for inhibiting accumulation of biogenic amine in Harbin dry sausage by composite spice extract product

A technology of spice extract and air-dried sausage, which is applied in the field of compound spice extract to inhibit the accumulation of biogenic amines in Harbin air-dried sausage

Inactive Publication Date: 2017-03-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Application Information

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Problems solved by technology

At present, there are few relevant researches at home and abroad, and most of them are concentrated in fish produc

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  • Method for inhibiting accumulation of biogenic amine in Harbin dry sausage by composite spice extract product
  • Method for inhibiting accumulation of biogenic amine in Harbin dry sausage by composite spice extract product
  • Method for inhibiting accumulation of biogenic amine in Harbin dry sausage by composite spice extract product

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Embodiment Construction

[0009] The technical solution of the present invention will be further described below, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the protection scope of the present invention middle.

[0010] The present invention provides a method for inhibiting the accumulation of biogenic amines in Harbin air-dried sausage by extracting compound spices. In the method, alcohol-soluble extracts of cinnamon, clove and star anise are added to Harbin air-dried sausage in different compounding ways, and its effect on The inhibitory effect of biogenic amines in the fermentation process of air-dried sausage, and the pH, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARS), Enterobacteriaceae and sensory quality in the fermentation of air-dried sausage Tested and screened out a compound spice ex...

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Abstract

The invention discloses a method for inhibiting accumulation of biogenic amine in Harbin dry sausage by a composite spice extract product. The method comprises the following steps: the composite spice extract product is added in the Harbin dry sausage, the addition amount is controlled to 0.1-0.5 g/kg, the composite spice extract product is compounded by a cinnamyl alcohol-soluble extract product, a syringyl alcohol-soluble extract product and a dunnial-soluble extract product according to mass ratio of 1:1:1. The cinnamyl alcohol-soluble extract product, the syringyl alcohol-soluble extract product and the dunnial-soluble extract product are added in the Harbin dry sausage, by detecting the biogenic amine accumulation, physical and chemical indexes, microbiological indicator and sensory quality, the result shows that the biogenic amine content in the Harbin dry sausage with the composite spice extract product is obviously lower than a contrast group, at the same time, the added composite spice extract product can effectively inhibit the oxidation of dry sausage, inhibits increase of volatile base nitrogen and growth of enterobacter, and improves the quality characteristic of dry sausage.

Description

technical field [0001] The invention relates to a method for inhibiting the accumulation of biogenic amine in Harbin air-dried sausage by compound spice extract. Background technique [0002] Harbin air-dried sausage is a fermented meat product loved by consumers. At present, the processing method of traditional air-dried sausage is still mainly natural fermentation, and it is in the stage of controlling product quality based on feeling and experience. It requires a long fermentation time and has relatively high environmental requirements. There are no clear standards and reliable detection methods. , The product quality is unstable, and it is easy to spoil and deteriorate to produce amine substances, which affects the economic benefits of the enterprise to a certain extent and also endangers the health of the human body. Since Harbin air-dried sausage mainly uses the fermentation of natural microorganisms, although the fermentation brings a unique flavor to the air-dried s...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L27/10A23L27/00A23L27/20A23L3/349
CPCA23L3/349A23V2002/00A23V2250/21A23V2200/16A23V2200/10
Inventor 孔保华孙钦秀李芳菲杜洪振
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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