College of Food and Biological Engineering, Jimei University, Xiamen, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
J Food Biochem. 2021 May;45(5):e13728. doi: 10.1111/jfbc.13728. Epub 2021 Apr 20.
The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. The results showed the fermentation with S. cerevisiae, A. pasteurianus, and L. plantarum resulted in significantly decreases (p < .05) of the fishy malodor in B. fusco-purpurea. Among the three strains, S. cerevisiae was the best for reducing the fishy malodor. The optimal inoculum size and fermentation time were 0.2% and 4 hr, respectively. After the fermentation with the S. cerevisiae, the content of 1-octen-3-ol, (E)-2-octen-1-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan were hard to be detected in the seaweed, whereas increases were observed in the concentrations of 2-butyl-1-octanol, cedrol, diisobutyl phthalate, and 2,4-di-t-butylphenol. The odor active value analysis indicated the removal of fishy odor was related to the reduction, dehydrogenation, and deformylating oxygenation of hexanal, nonanal, non-(2E)-enal, and (E,E)-2,4-decadienal and esterification of 1-octen-3-ol and (E)-2-octen-1-ol. Our findings provide a technical and scientific basis for the removal of fishy odor from B. fusco-purpurea. PRACTICAL APPLICATIONS: Bangia fusco-purpurea is a seaweed that can reduce the risks of cardiovascular and chronic metabolic diseases in human body. However, the seaweed has a strong fishy malodor, which largely declines consumer's acceptance. In this study, the commercial starters of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum were shown to reduce the fishy malodor in B. fusco-purpurea via fermentation. After the fermentation with the microorganisms especially with the S. cerevisiae, the fishy malodor significantly reduced, and the overall aroma acceptance of B. fusco-purpurea products greatly improved. Therefore, this study provides a technical basis for the removal of fishy odor from B. fusco-purpurea and processing value-added products from it and facilitating its health benefits for human.
本研究旨在利用商业酿酒酵母（Saccharomyces cerevisiae）、醋化醋杆菌（Acetobacter pasteurianus）和植物乳杆菌（Lactobacillus plantarum）发酵来评估紫菜的脱臭效果。结果表明，发酵处理可显著降低紫菜的腥味（p<.05）。在这三种菌株中，酿酒酵母对降低腥味的效果最好。最佳接种量和发酵时间分别为 0.2%和 4 小时。经酿酒酵母发酵后，1-辛烯-3-醇、（E）-2-辛烯-1-醇、己醛、壬醛、（E,E）-2,4-癸二烯醛、3,5-辛二烯-2-酮和 2-戊基呋喃难以检出，而 2-丁基-1-辛醇、柏木脑、邻苯二甲酸二异丁酯和 2,4-二叔丁基苯酚的浓度则增加。气味活性值分析表明，脱除腥味与己醛、壬醛、壬醛、（E,E）-2,4-癸二烯醛的还原、脱氢和去甲氧基氧化以及 1-辛烯-3-醇和（E）-2-辛烯-1-醇的酯化有关。本研究为去除紫菜中的腥味提供了技术和科学依据。
紫菜是一种可降低人体心血管和慢性代谢疾病风险的海藻。然而，紫菜腥味较强，极大地降低了消费者的接受度。本研究表明，酿酒酵母、醋化醋杆菌和植物乳杆菌的商业发酵剂可通过发酵降低紫菜的腥味。经微生物发酵，特别是与酿酒酵母发酵后，紫菜的腥味明显减轻，紫菜产品的整体香气接受度大大提高。因此，本研究为去除紫菜的腥味提供了技术基础，并为其加工增值产品和促进其对人类的健康益处提供了便利。
