Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)
文献类型： 外文期刊
作者： Yuan, Li 1 ; Zhang, Qianqian 1 ; Zhao, Feng 2 ; Jin, Wengang 3 ; Shi, Tong 1 ; Xiong, Zhiyu 1 ; Gao, Ruichang 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
2.Guizhou Acad Agr Sci, Fishery Res Inst, Guiyang 550025, Peoples R China
3.Shaanxi Univ Technol, Sch Biol Sci & Engn, Bioresources Key Lab Shaanxi Prov, Hanzhong 723001, Peoples R China
关键词： Flavour compounds; physicochemical property; protease activity; suanyu; texture
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2023 年 58 卷 5 期
页码：
收录情况： SCI
摘要： 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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