Xiao Hong, Yang Liuwei, Xue Yong, Xue Changhu
College of Biological and Food Engineering, Hubei Minzu University, China, Enshi 445000, PR China; Department of Food Science and Engineering,Ocean University of China, China, Qingdao 266003, PR China.
Department of Food Science and Engineering,Ocean University of China, China, Qingdao 266003, PR China.
Food Res Int. 2025 Oct;218:116835. doi: 10.1016/j.foodres.2025.116835. Epub 2025 Jun 11.
The objective of this study was to present the first examination of dynamic changes in physicochemical parameters, volatile compounds, and microbiological diversity during the fermentation of wine lees golden pomfret (WLGP). The results showed that the moisture content of WLGP was 57.53 %, and the pH was 6.15. During fermentation, the total volatile basic nitrogen concentration and thiobarbituric acid reaction substances values of golden pomfret increased over time, but no histamine was detected. After fermentation, the springiness and chewiness of the fish meat increased significantly, making the texture noticeably firmer. Overall, the texture of the fish meat significantly improved. The levels of umami, sweet, and total amino acids increased considerably. Overall, 77 volatile compounds were identified during WLGP processing. Fresh fish samples contained higher levels of 2-Methylcyclopentanol and 1-Octen-3-ol, while dried samples exhibited higher concentrations of aldehydes such as propionaldehyde, octanal, and nonanal. Fermented samples contained significant levels of esters. The unique taste compound in WLGP includes nonanal, benzaldehyde, 1-Hepten-3-one, 1-Octen-3-ol, ethyl acetate, ethyl hexanoate, ethyl caprylate, ethyl nonanoate, and estragole. During fermentation, Monascus was the predominant fungal genus, while Macrococcus and Bacillus were the dominant bacteria genera. Monascus, Exiguobacterium, and Staphylococcus played essential roles in the development of WLGP flavor. These findings provide a theoretical foundation for the large-scale industrial production of fermented WLGP.
本研究的目的是首次考察酒糟鲳鱼发酵过程中理化参数、挥发性化合物和微生物多样性的动态变化。结果表明，酒糟鲳鱼的水分含量为57.53%，pH值为6.15。发酵过程中，鲳鱼的挥发性盐基氮含量和硫代巴比妥酸反应物值随时间增加，但未检测到组胺。发酵后，鱼肉的弹性和咀嚼性显著增加，质地明显变硬。总体而言，鱼肉的质地显著改善。鲜味、甜味和总氨基酸水平大幅提高。总体而言，在酒糟鲳鱼加工过程中鉴定出77种挥发性化合物。新鲜鱼样品中2-甲基环戊醇和1-辛烯-3-醇含量较高，而干燥样品中丙醛、辛醛和壬醛等醛类浓度较高。发酵样品中酯类含量较高。酒糟鲳鱼中的独特风味化合物包括壬醛、苯甲醛、1-庚烯-3-酮、1-辛烯-3-醇、乙酸乙酯、己酸乙酯、辛酸乙酯、壬酸乙酯和草蒿脑。发酵过程中，红曲霉是主要的真菌属，而巨球菌和芽孢杆菌是主要的细菌属。红曲霉、嗜冷杆菌和葡萄球菌在酒糟鲳鱼风味的形成中起重要作用。这些发现为酒糟鲳鱼的大规模工业化生产提供了理论基础。
