Effect of domesticated aspergillus fermentation on flavor profiles and metabolomic changes in quick-brewed fish sauce derived from mackerel offal

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-18 DOI:10.1016/j.ifset.2025.104235

Jing Li , Chunyu Zhao , Jiabo Huang , Shuhong Ye , Wentao Su , Pengfei Jiang

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Abstract

This study proposes a sustainable approach using fungi (Aspergillus oryzae and Aspergillus niger) and mackerel offal for fermentation to enhance flavor development in waste. By combining free amino acid analysis, e-nose, e-tongue, GC-IMS, and metabolomics, we revealed the metabolic pathways of dominant fungi in producing flavor substances through fish offal degradation. The approach significantly increased fresh and sweet amino acids in fish sauce. E-nose and e-tongue detected flavor and taste variations, while GC-IMS identified 56 volatiles, with aldehydes, alcohols, and ketones as main contributors. Metabolite and pathway analysis showed that branched-chain amino acid, galactose and pentose phosphate metabolisms were key to flavor variations. This eco-friendly model offers a theoretical basis for microbial regulation in waste resource management.

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驯化曲霉发酵对马鲛鱼碎料快酿鱼露风味特征及代谢组学变化的影响

本研究提出了一种利用真菌（米曲霉和黑曲霉）和鲭鱼内脏进行可持续发酵的方法，以提高废物的风味形成。通过结合游离氨基酸分析、电子鼻、电子舌、气相色谱- ims和代谢组学，我们揭示了优势真菌在鱼内脏降解过程中产生风味物质的代谢途径。该方法显著提高了鱼露中鲜甜氨基酸的含量。电子鼻和电子舌检测风味和味道变化，而GC-IMS鉴定了56种挥发物，其中醛类、醇类和酮类是主要的挥发物。代谢物和途径分析表明，支链氨基酸、半乳糖和戊糖磷酸的代谢是风味变化的关键。这一生态友好模型为废物资源管理中的微生物调控提供了理论基础。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.