期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 8, 页码 4098-4107出版社
WILEY
DOI: 10.1111/ijfs.15035
关键词
Amino acid profiles; fermented fish sauce; Staphylococcus simulans PMRS35; Virgibacillus halodenitrificans PS21; volatile flavour compounds
资金
- Halal Institute of Prince of Songkla University
The addition of combined starters Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35 significantly improved the quality characteristics of budu, including increased proteolysis and lipolysis, enriched amino acid content, and higher levels of key volatile compounds in the fermented product.
This study evaluated the effects of autochthonous starters on the quality characteristics of budu. The effects of individual or combined inoculation of Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35 were compared to those of non-inoculation during 150 days of budu production. The starters directly affected characteristics of budu with browner colour and enhanced proteolysis and lipolysis as indicated by degree of hydrolysis and free fatty acid contents. The combined starter inoculation resulted in a high aspartic acid, glutamic acid and lysine levels. Additionally, key desirable volatiles, including 2-methylbutanal, 3-methylbutanal, benzaldehyde and 2-ethyl furan, were dominant in the starter-inoculated budu. In a sensorial analysis, the highest scores for appearance, colour, taste and flavour were assigned for inoculated budu with combined starters. Therefore, the addition of starters (V. halodenitrificans PS21 and S. simulans PMRS35) in budu production improved the quality characteristics and reduced the fermentation period.
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