School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China.
Food Res Int. 2023 Nov;173(Pt 1):113296. doi: 10.1016/j.foodres.2023.113296. Epub 2023 Jul 27.
Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermentation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.
酸鱼是中国南方著名的传统发酵水生食品。然而，由于基于环境的自然发酵，酸鱼的质量不稳定。本工作从传统发酵鱼中筛选出合适的微生物发酵剂（肠球菌和乳酸肠球菌），并优化了合适的发酵工艺。研究了不同发酵（自然发酵和混合发酵剂发酵）和热加工（微波、煎和烤）对酸鱼风味的影响。与自然发酵组相比，混合发酵剂发酵组的 TVB-N 含量（31.5mg/100g）较低，总酸度（5.12g/kg）和风味化合物含量更丰富（P<0.05）。但组胺含量无显著差异（P>0.05）。烘烤处理组含有更高含量的游离氨基酸、有机酸、核苷酸和更丰富的关键香气成分。电子鼻能够区分不同处理的样品。感官评价结果表明，烤制和煎制样品具有更可接受的风味和颜色。本工作将为酸鱼的标准化生产和预制产品的开发提供理论参考。
