Does the Plant Growth Stage Affect Its Functionality? Impact of a Distinctive Plant-Derived Marinade on the Edible Quality and Biogenic Amine Safety of Sashimi
2025
An-Yi Zhang | Bei Yang | Hui-Hua Huang | Hao Dong | Wen-Zhen Liao | Xing-Fen Yang | Qi He
Some plant extract components may have played a remarkable role in the ancient processing techniques of traditional foods. Arisaema fargesii is a traditional fish marinade from southwestern China, and its mechanism of action remains unclear. This study aims to extract essential oil from Arisaema fargesii samples collected in different seasons and to evaluate its physiological function and application in sashimi. Component analysis indicates that over 50% of the essential oil's total composition consists of 11 major bioactive compounds with great antimicrobial and antioxidant properties. On this basis, the impact of Arisaema fargesii on preserving the quality of sashimi was elucidated by examining microbial characteristics, K value, TCA-soluble peptides, sensory evaluation, and biogenic amine content of the sashimi. The results showed that in the preserved sashimi samples, the effects of oxidative degradation and microbial infection were minimized, which effectively delayed the decline of sashimi sensory quality. Levels of different types of biogenic amine were controlled within an appropriate range. This study demonstrates that Arisaema fargesii, as a natural and effective marinade ingredient, provides a promising food-grade biopreservative. Its essential oil extract offers a novel solution for enhancing the safety and quality of sashimi.
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This bibliographic record has been provided by National R&D Center for Edible Fungus Processing Technology in China