Effect of Mixed Spice Essential Oil Combined with Lactic Acid Bacteria on the Quality and Safety of Dried Catfish Sausage

This study was conducted in order to explore the effects of addition of a mixed spice essential oil of star anise and perilla (1:1, m/m) combined with inoculation of a commercial lactic acid bacterial starter culture (PRO-MIX5) on the quality and safety of dried catfish sausage. Uninoculated sausage with the mixed oil was used as control (AP). The quality and safety of sausages were evaluated in terms of water activity, water content, pH, thiobarbituric acid reactive substance (TBARS) value, nitrite residue, lactic acid bacteria, Enterobacteriaceae and Pseudomonas counts, biogenic amine content and N-nitrosamine content at the end of fermentation. The results showed that the water content and water activity of dried sausage were significantly reduced during the fermentation process, and the degree of fat oxidation was reduced. At the end of fermentation, higher Enterobacteriaceae and lower Pseudomonas counts were found in the inoculated sausage (AP-PRO). The content of lactic acid bacteria in the AP and AP-PRO groups was 8.4 and 8.7 (lg(CFU/g)), respectively. The contents of total biogenic amines and N-nitrosamines were 14.5% and 41.0% in the AP-PRO group, significantly lower than the AP group (P < 0.05), respectively. In conclusion, the AP-PRO group was superior to the AP group in terms of quality and safety.