College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China; Qingdao Keda Future Biotechnology Co., Ltd., Qingdao, Shandong 266042, PR China.
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China.
Food Chem. 2022 Nov 1;393:133393. doi: 10.1016/j.foodchem.2022.133393. Epub 2022 Jun 3.
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent.
在缩短发酵周期的同时保留传统风味是虾酱发酵技术的当前研究重点。本研究探讨了将嗜盐菌作为发酵剂联合使用对快速发酵虾酱的感官和风味特征的影响。感官评价表明，接种发酵剂的样品具有较高的质地、外观和整体质量评分。顶空气相色谱-离子迁移谱/质谱联用（HS-GC-IMS/MS）鉴定出 95 种挥发性化合物，接种发酵剂的样品指纹图谱与传统样品相似。值得注意的是，接种发酵剂的样品中苯甲醛、苯乙醛和 3-甲基丁醛的含量显著增加（p<0.05），这可能提供了浓郁的麦芽、焦糖和宜人的气味。尽管接种发酵剂的样品中某些风味物质的含量低于传统样品，但使用发酵剂显著缩短了发酵时间，并在一定程度上模拟了传统虾酱的风味特征。
