Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing

“…Apparently, more low-molecular-weight proteins were produced in cured squid samples. The salt content plays an important role in microbial metabolism and enzyme activity in dry-cured fish products ( Zhao, Hu, Zhou, & Chen, 2022 ). Besides, protein aggregation might occur at high NaCl concentrations ( Zhang et al, 2022 ), which could result in low quantity of proteins observed than expected.…”

“…Compared with raw squid samples, there were 81 upregulated DAPs and 123 downregulated DAPs in dry-cured squid samples, suggesting marked protein degradation during the processing. A previous report suggested that the dry-curing process had a great effect on the microbial community and flavour development in dry-cured squid samples ( Zhao, Hu, Zhou, & Chen, 2022 ); these factors are strongly linked to protein hydrolysis.

Fig.

…”

“…The experiment was conducted based on the study by Zhao, Hu, Zhou, and Chen (2022) . In brief, volatile compounds were extracted by using headspace solid-phase microextraction gas chromatography (HS-SPME-GC).…”

“…A series of complex reactions involving protein degradation, lipolysis, carbohydrate degradation and nucleotide metabolism occur during the dry-curing process via synergistic effect of autochthonous microbiota and endogenous enzymes ( Liao et al, 2022 ). It has been reported that the dry-curing process can affect the sensory qualities of dry-cured squid through protein degradation ( Zhao, Hu, Zhou, & Chen, 2022 ).…”

Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture

“…A comfortable and pleasant sensory was generated in dry-fermented fish products. It has been proved that microbial community structure plays an important part in flavour development in fermented seafood products ( Zhao, Hu, & Chen, 2022a ; Zhao, Hu, Zhou, et al, 2022b ). Protein degradation due to proteinase activity is the major contributor to flavour development and texture changes in fermented food ( Xiao et al, 2020 ; C.-Y.…”