State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi, Jiangsu 214122, China.
J Food Sci. 2011 Jan-Feb;76(1):C154-61. doi: 10.1111/j.1750-3841.2010.01971.x.
Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a fish paste to aid in the fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a fish paste and the mixture was fermented for 30 d (PSF). In experiment 3, a fish paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P < 0.05) from their initial levels to 2930, 2422, and 1573 mg/mL after 30 d of fermentation for PRF, PSF, and CF fish pastes, respectively, of which, glutamic acid, aspartic acid, alanine, lysine, and leucine were the major amino acids (>100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P < 0.05) during fermentation, following the order of PRF > PSF > CF. Low amounts of biogenic amines (<25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF fish pastes had desirable aroma and taste. The douchi-inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats. Practical Application: Douchi, a fermented soybean product, is a traditional food flavoring ingredient commonly used in China, Japan, and other Asian countries. It is also used in many Chinese cuisines in the United States. On the other hand, fermented seafood made from freshwater fish such as silver carp is known to contain bioactive components believed to promote health. The findings from the present study indicated that douchi as a novel starter can be used to produce fermented silver carp fish pastes with excellent flavor and consumer acceptability. The results may be applicable to other fish species to produce similar fermentation products.
进行了三项实验来验证一个假设，即豆豉培养物可作为一种潜在的起始物，用于增强发酵白鱼肉的质量属性。在实验 1 中，将一种活性的、预发酵的豆豉培养物掺入鱼糊中，以辅助鱼肉发酵（30 天）并促进提取风味成分（PRF）的生化生产。在实验 2 中，将完全发酵（30 天）的豆豉添加到鱼糊中，并将混合物发酵 30 天（PSF）。在实验 3 中，未添加豆豉培养物的鱼糊发酵 30 天（CF）。与初始水平相比，PRF、PSF 和 CF 鱼糊在发酵 30 天后的总提取游离氨基酸分别增加了 68.0%、68.6%和 78.8%（P<0.05），达到 2930、2422 和 1573mg/mL，其中谷氨酸、天冬氨酸、丙氨酸、赖氨酸和亮氨酸是主要氨基酸（>100mg/mL）。在发酵过程中，甲醛反应性氮和氨氮提取物的浓度均显著增加（P<0.05），顺序为 PRF>PSF>CF。所有样品中生物胺的含量都很低（<25ppm）。感官评价小组的评价表明，PRF 鱼糊具有良好的香气和味道。接种豆豉的发酵可能是扩大白鱼肉的利用、消费和经济价值的一种新技术。实际应用：豆豉是一种发酵的大豆产品，是中国、日本和其他亚洲国家常用的传统食品调味成分，在美国也用于许多中国菜肴。另一方面，由淡水鱼如白鲢制成的发酵海鲜被认为含有促进健康的生物活性成分。本研究的结果表明，豆豉作为一种新型的起始物，可以用来生产具有优异风味和消费者接受度的发酵白鱼肉糊。结果可能适用于其他鱼类，以生产类似的发酵产品。
