期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 108, 期 -, 页码 21-30出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2019.03.053
关键词
Mixed starter cultures; L-Lys; Fish paste; Chinese longsnout catfish; By-products
资金
- Natural Science Foundation of China [31340065]
- China Agriculture Research System [CARS-46]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) [20161014]
- (BTBU)
Fermentation is a good way to utilize fish by-products. In this study, the effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of fermented longsnout catfish minced meat were investigated. Fish pastes were divided into three groups, including a treated group (sample A), a mixed starter culture-treated group (sample B), and a L-Lys and mixed starter culture-treated group (sample C). The pH and total volatile base nitrogen in the sample C were the lowest among the tested samples. At the final stage of fermentation, the total acidity, amino acid nitrogen content, and free amino acid content in the sample C were the highest among the tested samples. No significant differences in the histamine content or antioxidant activities were observed among the three samples (p < 0.05). An electronic nose test showed that the odors of the samples B and C were similar, but different from those of the sample A. The sample C exhibited a strong umami and fermented flavor and had the best flavor. All the results demonstrated that the mixed starter cultures and L-Lys can improve the flavor and nutritive value of the fish pastes made with Chinese longsnout catfish byproducts by fermentation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据