School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2020 Dec 1;332:127364. doi: 10.1016/j.foodchem.2020.127364. Epub 2020 Jun 18.
Suan zuo yu is a traditional Chinese fermented product. We explored the microbial diversity, the dynamic changes of texture and flavor compounds at different fermentation times (up to 24 d). Results showed that Weissella and Lactobacillus may play a vital role in fermentation especially for the flavor. At the end of fermentation, the taste activity value of Asp, Glu, and His were 21.61, 17.29 and 7.73, respectively. The bound water increased gradually indicated by low-field nuclear magnetic resonance, and the hardness was also increased. During the whole fermentation process, the myosin heavy chain protein and actin decreased obviously. Gas chromatography-mass spectrometry showed that a total of 80 volatile compounds were detected, and 6 alcohols, 6 aldehydes and 6 esters increased significantly, which mainly contributed to the flavor of Suan zuo yu. This study provides a theoretical basis for the industrial production of fermented fish.
酸造鱼是一种传统的中国发酵食品。我们探索了不同发酵时间（最长达 24 天）的微生物多样性、质地和风味化合物的动态变化。结果表明，魏斯氏菌和乳杆菌可能在发酵过程中发挥着重要作用，特别是对风味的形成。在发酵结束时，天冬氨酸、谷氨酸和组氨酸的口感活性值分别为 21.61、17.29 和 7.73。低场核磁共振表明结合水逐渐增加，硬度也随之增加。在整个发酵过程中，肌球蛋白重链蛋白和肌动蛋白明显减少。气相色谱-质谱联用分析共检测到 80 种挥发性化合物，其中 6 种醇、6 种醛和 6 种酯类显著增加，主要对酸造鱼的风味有贡献。本研究为发酵鱼的工业化生产提供了理论依据。
