Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-17 DOI:10.1016/j.foodchem.2024.142087

Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang

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Abstract

This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.

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发酵剂对发酵鱼（Zaoyu）质量的影响：着色、软化和改善风味的关键微生物

本研究旨在通过接种不同的发酵剂（竹斋发酵剂、香味发酵剂和甜味发酵剂）来改善发酵鱼肉枣泥的品质，并研究关键微生物的作用。高通量测序结果表明，香味发酵剂的微生物组成与甜味发酵剂相似，但都不同于褚寨发酵剂。与传统发酵相比，香味起始菌和甜味起始菌的接种发酵可通过马氏反应（Maillard reaction）增强藏玉的色泽，并通过降解肌纤维、肌内膜和心外膜软化肌肉。此外，由于甜味、鲜味和香味化合物的比例分别增加了 2.51 %、7.09 % 和 22.94 %，因此枣椰肉的口感和气味也得到了明显改善。结合代谢功能的相关分析表明，毛球菌、根霉菌、酵母菌、酵母菌等关键微生物主要通过促进糖的产生和转化以及蛋白质的降解来改善品质。总体而言，香味起动剂和甜味起动剂在改善枣椰玉品质方面更胜一筹。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.