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首页> 外文期刊>Journal of Food Science >The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
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The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes

机译：豆chi发酵剂对发酵鱼糊提取物成分，微生物活性和感官特性的影响

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摘要

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.
机译：进行了三个实验以检验水养殖可以作为增强发酵silver鱼肉品质属性的潜在启动剂的假设。在实验1中，将一种活跃的，优选的斗鱼养殖物掺入到鱼酱中，以帮助鱼的发酵（30天）并促进提取风味成分（PRF）的生化生产。在实验2中，将完全发酵（30 d）的豆腐加到鱼酱中，然后将混合物发酵30 d（PSF）。在实验3中，将没有炖鱼养殖的鱼酱发酵30 d（CF）。发酵30天后，PRF，PSF和CF鱼糊的提取总游离氨基酸分别从其初始水平分别增加了68.0、68.6和78.8％（P <0.05），分别为2930、2422和1573 mg / mL，其中主要的氨基酸（> 100 mg / mL）为谷氨酸，天冬氨酸，丙氨酸，赖氨酸和亮氨酸。在发酵过程中，甲醛反应性氮和氨氮提取物的浓度均显着增加（P <0.05），遵循PRF> PSF> CF的顺序。在所有样品中均产生少量的生物胺（<25 ppm）。感官评估表明，PRF鱼酱具有令人满意的香气和味道。经双歧杆菌接种的发酵可能是扩大for鱼肉的利用，消费和经济价值的新技术。

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  • 来源
    《Journal of Food Science》 |2011年第1期|p.C154-C161|共8页
  • 作者

    Ladislaus M. Kasankala; rnYouling L. Xiong; rnJie Chen;

  • 作者单位

    State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi,]iangsu 214122, China;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY 40546, U.S.A.;

    State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi,]iangsu 214122, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    douchi; extractive components; fermentation; fish paste; silver carp;

    机译：豆chi提取成分;发酵鱼酱;鱼;

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