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Food Chemistry
Vol. 332, 2020


Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

Zehan Wang, Zhe Xu, Liming Sun, Liang Dong, Zhenyu Wang, Ming Du

School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

Abstract

Suan zuo yu is a traditional Chinese fermented product. We explored the microbial diversity, the dynamic changes of texture and flavor compounds at different fermentation times (up to 24 d). Results showed that Weissella and Lactobacillus may play a vital role in fermentation especially for the flavor. At the end of fermentation, the taste activity value of Asp, Glu, and His were 21.61, 17.29 and 7.73, respectively. The bound water increased gradually indicated by low-field nuclear magnetic resonance, and the hardness was also increased. During the whole fermentation process, the myosin heavy chain protein and actin decreased obviously. Gas chromatography-mass spectrometry showed that a total of 80 volatile compounds were detected, and 6 alcohols, 6 aldehydes and 6 esters increased significantly, which mainly contributed to the flavor of Suan zuo yu. This study provides a theoretical basis for the industrial production of fermented fish.

Graphical abstract

Keywords: Fish, Fermentation, Flavors, Microbial community, Texture

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