Xiao Naiyong, Zhang Qiang, Xu Huiya, Zheng Changliang, Yin Yantao, Liu Shucheng, Shi Wenzheng
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem X. 2024 May 3;22:101439. doi: 10.1016/j.fochx.2024.101439. eCollection 2024 Jun 30.
This study examined the effect of Flavourzyme and () on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. . Compared with the two control samples, those exposed to combined Flavourzyme and L. fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.
本研究考察了风味酶和（）对草鱼发酵过程中蛋白质降解和风味形成的影响。对照组包括自然发酵和用（乳酸杆菌属某种菌）发酵。与两个对照样品相比，经风味酶和（乳酸杆菌属某种菌）联合发酵的样品水分含量较低，蛋白质水解增强，这加速了水溶性呈味物质（三氯乙酸可溶性肽和游离氨基酸）的产生。电子舌和电子鼻结果表明，采用联合发酵方式的草鱼呈现出更浓郁的鲜味和香气。此外，感官评价结果证实，联合发酵方法显著改善了发酵草鱼的风味特性。总之，风味酶和（乳酸杆菌属某种菌）联合发酵可有效缩短发酵时间并提升发酵草鱼产品的风味。
