Zou Jinhao, Xiao Zeyuan, Wang Xuping, Yang Huaigu, Cheng Jingrong, Liu Xueming, Tang Daobang
Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, 133 Dongguan Zhuang Road, Guangzhou, 510610 China.
Food Sci Biotechnol. 2024 Jul 9;34(1):193-205. doi: 10.1007/s10068-024-01645-6. eCollection 2025 Jan.
Compound fermented seasonings were increasingly favored by consumers. This study using and soybeans as raw materials to make . and were used as starters for common fermentation with mature and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.
复合发酵调味料越来越受到消费者的青睐。本研究以[未提及具体原料]和大豆为原料制作[未提及具体产品]。[未提及具体物质]和[未提及具体物质]被用作发酵剂，与成熟的[未提及具体物质]和牛肉共同发酵，以获得发酵牛肉豆瓣酱。测定了牛肉豆瓣酱发酵过程中的理化参数、挥发性风味化合物和微生物群落，并分析了风味变化与微生物群落变化之间的关系。与豆瓣酱相比，添加牛肉发酵可显著提高复合发酵豆瓣酱中蛋白质、氨基酸态氮和游离氨基酸的含量，提高产品的营养和健康价值。添加牛肉还导致复合豆瓣酱的pH值和总酸含量降低。牛肉豆瓣酱发酵过程中的风味变化与其微生物群落的变化有关。
