期刊
FOOD BIOSCIENCE
卷 37, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2020.100725
关键词
Fermented fish; Stinky Mandarin fish; Siniperca chuatsi; 1-Octen-3-ol; Psychrilyobacter
资金
- National Key Research and Development Project [2018YFD0400404]
- National Natural Science Foundation of China [31972204]
- Natural Science Foundation of Liaoning Province [2020-M S-277]
- High-Level Talents Innovation and Entrepreneurship Project of Dalian [2017RQ045]
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS, and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole, 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu. According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium, Arcobacter and Oceanisphaera. These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA, and influenced the flavor and aroma of the Chouguiyu. The results of this study provided a scientific basis to further improve Chouguiyu production.
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