Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Xu, Wenhuan; Jiang, Cuicui; Liu, Aoxue; Bao, Ruiqi; Wang, Wenqing; Zhang, Zuoli; Ji, Chaofan; Liang, Huipeng; Zhang, Sufang; Lin, Xinping

doi:10.1016/j.fbio.2022.101587

Cited by 12 publications

(4 citation statements)

References 28 publications

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“…No signi cant differences in both the acidities and the pH values of were observed between the fermented oyster products with goat protein/milk addition and OYF, indicating that the goat milk and goat protein had no effects on the acid production rate of lactic acid bacteria fermentation. Similarly, previous study reported the moderate papain addition improved the physicochemical, microbiological, avor and sensorial properties of Chouguiyu, traditional Chinese fermented sh 20 . The results illustrated that the physicochemical properties of oyster hydrolysates were changed after fermentation, especially the decrease of protein and fat, and increase of acidity.…”

Section: Analysis Of Chemical Compositionsupporting

confidence: 56%

Comprehensive investigation on physicochemical properties, flavor profile, and anti-gastric ulcer potentialities of fermented oyster products

Liu

Yang

et al. 2022

Preprint

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Molecular sensory science and alcoholic gastric ulcer model were employed to explore the quality and gastroprotection of different fermented oyster products. The fermented oyster hydrolysates (OYF) were rich in amino acids and fatty acids. Lysine, leucine, and valine increased after fermentation, while UFAs exhibited a downward trend. The structure of different fermented oyster products was evaluated by FT-IR and UV, which were mainly manifested in the changes of protein and lipid. “Grass,” “acidic,” “milky,” “fishy,” and “metallic” were identified as the key sensory attributes. Forty-five volatiles were identified by gas chromatography-mass spectrometry. 4-Hexen-1-ol, hexanoic acid, 2-pentenyl-furan, and acetic acid contributed for the aroma profile after fermentation. Moreover, OYF could alleviate oxidative stress, reduce the expression of pro-inflammatory cytokines (TNF-α, IL-β, and NF-κB protein) and increase defense factors. The research demonstrates the relation of quality and bioactivities in OYF and provides a reference for the intensive processing of oyster industry.

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Section: Analysis Of Chemical Compositionsupporting

confidence: 56%

Comprehensive investigation on physicochemical properties, flavor profile, and anti-gastric ulcer potentialities of fermented oyster products

Liu

Yang

et al. 2022

Preprint

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“…Papain (EC 3.4.22.2) is widely used in commercial industry for its good properties, such as broad‐spectrum activity, breaking down proteins in acidic, neutral, and alkaline (pH 3.0–9.0) environments, and heat resistance (10–85 °C) 45 . Recently, papain was successfully utilized in fish proteins for tenderization of the tough texture of fish muscle and preparation of protein hydrolysates with biological activities or taste activities 46,47 . Thus, papain was selected for the proteolysis simulation of the 55 proteins.…”

Section: Resultsmentioning

confidence: 99%

“…45 Recently, papain was successfully utilized in fish proteins for tenderization of the tough texture of fish muscle and preparation of protein hydrolysates with biological activities or taste activities. 46,47 Thus, papain was selected for the proteolysis simulation of the 55 proteins. The theoretical degree of hydrolysis (DH T ) of the 55 proteins hydrolyzed by papain ranged from 34.51% to 50.83%.…”

Section: Comparison Of Amino Acids In Proteinsmentioning

confidence: 99%

Fish proteins as potential precursors of taste‐active compounds: an in silico study

Xiao

et al. 2022

J Sci Food Agric

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BACKGROUND: Fish protein is a good source of amino acids and peptides with sensory properties. Theoretically, the type of protein affects the taste quality of the protein hydrolysates. To better use fish protein in the food ingredients industry, an in silico approach was adopted to evaluate the potential of fish protein to release taste-active compounds.RESULTS: Six types of protein from seven commercial fishes were screened from the Uniprot knowledge base. The results showed that a remarkable number of umami fragments presented in myosin and parvalbumin (PB), such as glutamic acid (Glu), aspartic acid (Asp), and Asp-and Glu-containing peptides, whereas sweet amino acids and bitter peptides (e.g., Proand Gly-containing peptides) were mainly found in collagen (CGI) in all fish samples. After the in silico proteolysis by papain, a difference in the profile of taste-active fragments was observed among the six types of proteins. Amino acids were the main hydrolysis products of these proteins, especially umami, sweet, and bitter amino acids, significantly contributing to the taste formation of protein hydrolysates. Besides, the myosin and CGI hydrolysates were abundant in taste active peptides both in types and quantities.CONCLUSION: Myosin is a promising protein source for producing umami fragments, and CGI seems to be a good precursor of sweet and bitter fragments. Different types of protein have an essential effect on the taste of protein hydrolysates.

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“…Suanzhayu is a dish made with freshly caught grass carp. The carp were de-headed, de-tailed, and gutted, then cut into pieces and mixed with rice flour, salt, and spices (methods vary by region) and layered into a filled jar for fermentation [2,[16][17][18]. Natural fermentation, on the other hand, is now primarily used, which has a long fermentation cycle, inconsistent quality between batches, and insufficient flavor production.…”

Section: Introductionmentioning

confidence: 99%

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

Liu

Yan

Shang

et al. 2022

Foods

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In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 107 CFU/mL in the model and 107 CFU/g in actual Suanzhayu systems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p < 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p < 0.05). L. plantarum M22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularly L. plantarum M22, have good fermentation characteristics and have the potential to become excellent Suanzhayu fermenters in the future.

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Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Cited by 12 publications

References 28 publications

Comprehensive investigation on physicochemical properties, flavor profile, and anti-gastric ulcer potentialities of fermented oyster products

Comprehensive investigation on physicochemical properties, flavor profile, and anti-gastric ulcer potentialities of fermented oyster products

Fish proteins as potential precursors of taste‐active compounds: an in silico study

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

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