Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi‐based food

In the present study, Perilla leaf essential oil (PLEO) was extracted by steam distillation and analyzed using SPME–GC–MS. We further discovered that PLEO could inhibit the growth of Escherichia coli, Salmonella and Staphylococcus aureus. Then, we evaluated the impact of the addition of PLEO (0.01 and 0.03%) on the quality changes of a surimi‐based food. We found that during 4 weeks of cold storage, the addition of the PLEO had minimum impact on food color and texture based on instrumental analysis and sensory panel evaluation. However, the addition of PLEO could significantly retard lipid oxidation and protein carbonylation and lower the formation of total volatile basic nitrogen. In addition, the addition of PLEO showed good antibacterial effect in this cooked surimi‐based food, with the inhibitory effect of 0.03% volatile oils on the total plate count and E. coli as the best. Practical applications Surimi‐based food is a kind of nutrient‐rich and low cholesterol food, at the same time with the characteristics of tender meat, low fat, high protein and delicious taste. However, lipid and protein oxidation and microbial growth will make surimi product corrupt, affecting its shelf‐life during storage period. Although synthetic antioxidants and preservatives have the advantages of low cost and high efficiency, people are worrying about synthetic food additives for their potential health risks and toxicity. The significance of this study is that Perilla leaf essential oil may be used as a natural and effective ingredient to replace the synthetic additives for the processing of healthy surimi‐based foods, meanwhile develop a kind of surimi products with Perilla flavor.