Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Abstract

Suan yu, a type of Chinese traditional fermented freshwater fish in solid form, is cheered among consumers due to its characteristic sensory flavour, primarily taste and smell. The purpose of this study was to investigate the presence of esterase activity of Lactobacillus plantarum 120, Staphylococcus xylosus 135, and Saccharomyces cerevisiae 31, in selecting appropriate processing means to accelerate the formation of the desired flavour in Suan yu. The results showed that all strains exhibited esterase activities in both intracellular and extracellular fractions against p-nitrophenyl (p-NP)-acetate, p-NP-butyrate, and p-NP-octanoate, and also that the maximum activity was observed in the intracellular fraction with p-NP-octanoate. Esterase activities of all strains were inhibited by low pH and low water activity (Aw), with the exception of L. plantarum 120 exhibiting an increase in intracellular activity with decreasing Aw. Moreover, L. plantarum 120 and S. xylosus 135 esterase were negatively affected by decreasing temperature, while a positive influence was observed on the intracellular esterase of S. cerevisiae 31. The results suggested that a low pH, a low Aw and a high temperature would be more appropriate for Suan yu processing to produce more flavour compounds which are acceptable by consumers. ARTICLE HISTORY

Quality and volatile compound analysis of shrimp heads during different temperature storage

“…2-nonanol and 1-octen-3-ol were detected in the samples stored at both 4 °C and 20 °C, which gave musty, soapy, and mushroom odor, respectively. 1-Octen-3-ol was commonly detected in most fish and contribute a unique odor profile in Chinese traditional fermented fish ( Gao, Jiang, Xu, & Xia, 2017 ). The spoilage of samples at 4 °C occurred under the action of endogenous enzymes and microorganisms, which produced many volatile substances with a low olfactory threshold and unique odor characteristics.…”

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

“…The latter originates mainly from the oxidative degradation of glycerol and phospholipids and contributes less to the flavor of fermented meat products. 1-octen-3-ol, with its mushroom aroma and low threshold, is the main alcohol contributing to the flavor of sausages ( 33 ), and was detected in both experimental and control groups of sausages. Short-chain fatty acids are crucial for the flavor of sausages, and small levels of acids—mostly isovaleric and acetic acid—were also found in the sausages ( 34 ).…”

Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria

“…To manufacture Zhayu, washed fish fillets are cut into cubes and mixed with rice flour, salt, hot pepper, ginger, and other seasonings, and then the mixture is sealed and fermented under a solid state ( Figure 1 ). During the solid-state fermentation, proteolysis, lipid degradation, and carbohydrate decomposition actioned by enzymes and microorganisms result in the production of organic acids, amino acids, small molecular peptides, and other substances, which enhance the nutritional value, enrich the flavor characteristics, and leads to a unique soft and loose texture of the fermented fish products [ 5 , 11 ]. In recent years, fermented Zhayu products have shown good market potential due to their delicious flavor and high nutritional value.…”