Liu Zhiqi, Zhou Xiaojie, Wen Ming, Gong Zhouliang, Lin Bilian, Zhao Liangzhong, Wang Jianrong
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China.
Front Nutr. 2023 Feb 28;10:1092745. doi: 10.3389/fnut.2023.1092745. eCollection 2023.
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to browning during the process of fermentation. Herein, the changes in various factors related to browning from group spontaneous (RSS-SF) and inoculant fermentation (RSS-IF) were determined and analyzed. Firstly, the activity changes of enzymes related to browning indicated that browning of group RSS-SF and RSS-IF during fermentation was not related to enzymatic browning. Secondly, path analysis revealed that the main factors related to non-enzymatic browning of group RSS-SF and RSS-IF were oxidation of polyphenol and degradation of ascorbic acid (Vc). The results of this study not only identifies the main factors associate with browning of RSS, but also provides foundation on how to control the browning of RSS in further study.
作为一种传统发酵食品，红酸汤在中国非常受欢迎。然而，在发酵过程中总是会发生褐变，这影响了红酸汤的感官品质并限制了其进一步应用。因此，阐明发酵过程中与褐变相关的主要因素具有重要意义。在此，测定并分析了来自自然发酵组（RSS-SF）和接种发酵组（RSS-IF）的与褐变相关的各种因素的变化。首先，与褐变相关的酶活性变化表明，发酵过程中RSS-SF组和RSS-IF组的褐变与酶促褐变无关。其次，通径分析表明，RSS-SF组和RSS-IF组与非酶促褐变相关的主要因素是多酚氧化和抗坏血酸（Vc）降解。本研究结果不仅确定了与红酸汤褐变相关的主要因素，还为进一步研究如何控制红酸汤褐变提供了依据。
