4.7 Article

Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies

期刊

FOOD BIOSCIENCE
卷 44, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.fbio.2021.101443

关键词

Rice mash fish; Mixed inoculation; Properties; Grass carp

资金

  1. National Natural Science Foundation of China [31801575]
  2. China Postdoctoral Science Foundation [2018M642167]
  3. China Agricultures Research System of MOF and MARA [CARS-45]
  4. Fundamental Research Funds for the Cen-tral Universities [JUSRP121008]
  5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
  6. national first-class discipline program of Food Science and Technology [JUFSTR20180201]

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The study showed that inoculation with a mixed starter culture could significantly reduce the fermentation time of traditional rice mash grass carp by 50%, while maintaining optimum texture and flavor.
The effects of different microbial inoculation strategies on the quality of Chinese traditional rice mash grass carp were investigated. Individual inoculation (Pediococcus pentosaceus 220, Staphylococcus xylosus 135, Saccharomyces cerevisiae 22), and mixed triple inoculation of the above strains (Pediococcus-Staphylococcus-Saccharomyces, PSS) were employed, including an uninoculated control. It was found that the inoculated microbes proliferated differently, depending on the inoculation regime. The decreases of pH, hardness, and increases of TCA-soluble peptides were accelerated, while the accumulation of TVB-N and TBARS was reduced in all inoculated groups. A significantly higher level of total free amino acids was found in PSS-inoculated grass carp (P < 0.05), as well as alcohols and esters. Moreover, the total sensory score of PSS-inoculated grass carp with 15-day fermentation was closest to the control with 30-day fermentation. Consequently, the inoculation of a mixed starter culture could help reduce the fermentation time of rice mash fish by 50% while providing the optimum texture and flavor.

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