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| Effects of Clove Essential Oil on the Quality of Dry Fermented Catfish Dry Sausage |
| ZHANG Yuting, DONG Xiaowei, MA Lizhen, LIANG Liya |
| 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 and Resources and Environment, Tianjin Agricultural University, Tianjin 300392, China |
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Abstract 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.
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2022, Vol. 36 
