The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
复制标题
豆豉发酵剂对发酵鱼酱提取物成分、微生物活性和感官特性的影响
DOI：
10.1111/j.1750-3841.2010.01971.x
复制
发表时间：
2011-01-01
影响因子：
3.9
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Kasankala, Ladislaus M.;Xiong, Youling L.;Chen, Jie
通过三个实验来验证豆豉培养物可以作为提高发酵银肉品质的潜在发酵剂的假设。在实验1中，将活性的预发酵豆豉培养物掺入鱼糊中以帮助鱼发酵（30 d）并促进提取风味组分（PRF）的生化生产。在实验2中，一个完全发酵（30天）豆豉添加到鱼酱和混合物发酵30天（PSF）。实验3中，不含豆豉培养物的鱼酱发酵30 d（CF）。发酵30 d后，PRF、PSF和CF鱼酱中游离氨基酸总量分别为2930、2422和1573 mg/mL，比发酵前提高了68.0%、68.6%和78.8%（P < 0.05），其中谷氨酸、天冬氨酸、丙氨酸、赖氨酸和亮氨酸是主要的游离氨基酸（>100 mg/mL）。在发酵过程中，甲酰胺活性氮和氨态氮提取物含量均显著增加（P < 0.05），其顺序为PRF > PSF > CF。在所有样品中产生少量的生物胺（< 25 ppm）。感官评定结果表明，PRF鱼酱具有良好的香气和口感。豆豉接种发酵是一种扩大银鱼肉利用、消费和经济价值的新技术。
Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a fish paste to aid in the fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a fish paste and the mixture was fermented for 30 d (PSF). In experiment 3, a fish paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P < 0.05) from their initial levels to 2930, 2422, and 1573 mg/mL after 30 d of fermentation for PRF, PSF, and CF fish pastes, respectively, of which, glutamic acid, aspartic acid, alanine, lysine, and leucine were the major amino acids (>100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P < 0.05) during fermentation, following the order of PRF > PSF > CF. Low amounts of biogenic amines (< 25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF fish pastes had desirable aroma and taste. The douchi-inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats.