School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology , Nakhon-Ratchasima 30000, Thailand.
J Agric Food Chem. 2013 Jul 10;61(27):6604-13. doi: 10.1021/jf4014923. Epub 2013 Jun 26.
The effect of Virgibacillus sp. SK37, together with reduced salt content, on fish sauce quality, particularly free amino acids and odor-active compounds, was investigated. Virgibacillus sp. SK37 was inoculated with an approximate viable count of 5 log CFU/mL in samples with varied amounts of solar salt, for example, 10, 15, and 20% of total weight. Eighteen selected odorants were quantitated by stable isotope dilution assays (SIDA), and their odor activity values (OAVs) were calculated. Samples prepared using 10% salt underwent spoilage after 7 days of fermentation. The viable count of Virgibacillus sp. SK37 was found over 3 months in the samples containing 15 and 20% salt. However, acceleration of protein hydrolysis was not pronounced in inoculated samples at both 15 and 20% salt. Virgibacillus sp. SK37, together with salt contents reduced to 15-20%, appeared to increase the content of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, acetic acid, and 2-methylpropanoic acid. However, only aldehydes were found to have an effect on the overall aroma of fish sauce based on high OAVs, suggesting that the inoculation of samples with Virgibacillus sp. SK37 under reduced salt contents of 15-20% likely contributed to stronger malty or dark chocolate notes.
研究了 Virgibacillus sp. SK37 与低盐含量共同作用对鱼露质量的影响，特别是游离氨基酸和气味活性化合物。将 Virgibacillus sp. SK37 以大约 5 log CFU/mL 的活菌数接种到不同盐含量（例如，总重量的 10%、15%和 20%）的样品中。通过稳定同位素稀释分析 (SIDA) 定量了 18 种选定的气味物质，并计算了它们的气味活性值 (OAV)。在发酵 7 天后，用 10%盐制备的样品发生了变质。在含有 15%和 20%盐的样品中，发现 Virgibacillus sp. SK37 的活菌数可在 3 个月以上。然而，在 15%和 20%盐的接种样品中，蛋白质水解的加速并不明显。与降低至 15-20%的盐含量一起，似乎增加了 2-甲基丙醛、2-甲基丁醛、3-甲基丁醛、乙酸和 2-甲基丙酸的含量。然而，只有基于高 OAV 的醛被发现对鱼露的整体香气有影响，这表明在降低至 15-20%的盐含量下接种 Virgibacillus sp. SK37 可能有助于产生更强的麦芽或黑巧克力风味。
