Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation

Chen, Zhongai; Zhang, Chenrui; Du, Huan; Chen, Cong; Xue, Qiaoli; Hu, Yongjin

doi:10.1016/j.focha.2022.100057

Cited by 19 publications

(12 citation statements)

References 33 publications

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“…98 volatile compounds were detected by GC-IMS, including 22 aldehydes, 21 alcohols, 20 esters, 18 ketones, 8 alkenes, 3 acids, 6 others. The main volatile compounds were aldehydes, alcohols and esters, which was in accordance with previous research ( Chen et al, 2022 , He and Chung, 2020 ). As shown in Fig.…”

Section: Resultssupporting

confidence: 93%

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Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Chen

Liu

et al. 2023

Food Chemistry: X

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Section: Resultssupporting

confidence: 93%

“…The total genomic DNA was extracted from 2.0 g of each sufu sample using the E.Z.N.A Soil DNA kit (Omega Bio-tek, Norcross, GA, USA), according to the method described in our previous reports ( Chen et al, 2022b ). The total DNA extracted was detected by agarose gel electrophoresis and polymerase chain reaction (PCR).…”

Section: Methodsmentioning

confidence: 99%

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Chen

Liu

et al. 2023

Food Chemistry: X

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“…The volatile compounds were identified using the National Institute of Standard and Technology (NIST) and Wiley standard libraries (similarity index >85%) by the report of Chen et al . (2022b). The contribution of volatile components to the total aroma was evaluated by the relative odour activity value (ROAV).…”

Section: Methodsmentioning

confidence: 99%

“…The texture of suanyu is strongly correlated with organoleptic characteristics and provides more data than the sensorial evaluation. Dehydration, pH change, microbial metabolism and enzymatic autolysis caused changes in the texture and microstructure of muscle-based products (Chen et al, 2016(Chen et al, , 2022a(Chen et al, , 2022b. In the fermentation process, the decrease in pH value caused the acid denaturation and coagulation of fish protein.…”

Section: Texture and Sem Analysismentioning

confidence: 99%

“…Protein and other organic ingredients are degraded into smaller substances due to the microbial protease and endogenous enzymes during the fermentation. Those reactions could drastically contribute to the texture and organoleptic characteristics of the product (Chen et al ., 2022b). Peptides, amino acids and amino acid derivatives with taste activity have impressive taste characteristics, giving suanyu a bitter, sweet or mellow taste.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Zhang

Feng

et al. 2023

Int J of Food Sci Tech

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This research investigated the dynamic changes and correlations of protease activity, material texture and flavour compounds during the fermentation (13 days) of crucian (Carassius auratus). Mixed starter fermentation (Enterococcus rivorum and Enterococcus lactis) and natural fermentation were used for the study. Results showed that the protease activity, TCA-soluble protein and flavour substances were increased with fermentation time and were higher in the mixed fermentation group. The results of relative odour activity value showed that some aldehydes played a major role in the flavour of the product, such as octanal, nonanal and (E)-2-nonenal. The correlation analysis showed that protease activity and material texture (hardness and chewiness) had a significantly positive correlation with many flavour compounds (octanal, nonanal, glutamic acid, etc.). This work will provide a theoretical reference for the application of mixed starter cultures and for improving the quality of suanyu by increasing protease activity and changing the texture of the material.

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Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage

Wang,

et al. 2024

J Sci Food Agric

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BackgroundThe taste of fish is highly dependent on the composition of free amino acids (FAAs) and nucleotides. The present study aimed to investigate the effect of long‐term frozen storage periods (−18 °C, up to 6 months) and thawing methods (water thawing [WT, 25 °C], air thawing [AT, 25 °C], and chilled air thawing [CAT, 4 °C]) on the taste quality of tilapia (Oreochromis niloticus) fillets.ResultsThe results showed that increase in bitter FAAs of CAT samples was 150.57% at 6 months of storage, which was lower than that of AT and WT. Gly was the most abundant FAA and CAT maintained the highest sweet FAAs (249.90 mg/ 100 g). Additionally, the IMP of CAT samples were 1.18 and 1.09 times higher than that of WT and AT, respectively, at a frozen period of 6 months. In particular, the increase in EUC values ranged from 24.25 to 103.16% in the three groups during the first 2 months. Data from principal component analysis (PCA) and orthogonal partial least‐squares discrimination analysis (OPLS‐DA) indicated that the taste quality was highly correlated with high levels of FAAs, Hx, and HxR as the storage time progressed.ConclusionIn general, CAT is beneficial in maintaining the taste quality of tilapia fillets during frozen storage, and frozen durations for two months enhances the umami flavor. This study provides useful information for the preservation of frozen aquatic products during the storage and thawing, and enrich the theoretical knowledge of the flavor chemistry of fish products.This article is protected by copyright. All rights reserved.

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Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation

Cited by 19 publications

References 33 publications

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage

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