Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
文献类型： 外文期刊
作者： Zhang, Qianqian 1 ; Zhao, Feng 3 ; Shi, Tong 1 ; Xiong, Zhiyu 1 ; Gao, Ruichang 1 ; Yuan, Li 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Guizhou Acad Agr Sci, Fishery Res Inst, Guiyang 550025, Peoples R China
关键词： Suanyu; Mixed starter cultures; Fermentation; Thermal treatment; Non-volatile compounds; Volatile compounds
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 173 卷
页码：
收录情况： SCI
摘要： Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermen-tation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermen-tation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.
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