The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
文献类型： 外文期刊
第一作者： Zou, Jinhao
作者： Zou, Jinhao;Xiao, Zeyuan;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang
作者机构：
关键词： Fermentation; Compound seasoning; Flavor analysis; Microbial composition
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.4； 五年影响因子：3.2 ）
ISSN： 1226-7708
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.
分类号：
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
Impact of Hormone on Growth and GA3 Regulation of Anthocyanin Biosynthesis in Suspension-Culture Cells of Cyclocarya paliurus
作者：Pan, Chuanqing;Liu, Yuan;Chen, Jiguang;Yin, Zhongping;Tang, Daobang
关键词：anthocyanin; Cyclocarya paliurus; gibberellin A(3); multi-omics; plant cell culture
-
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
作者：Zhang, Jinhua;Bi, Penghui;Guo, Jiamin;Bi, Penghui;Guo, Jiamin;Zou, Jinhao;Wang, Xuping
关键词：Lipoxygenase from
Volvaria volvacea ; Porcine myofibrillar protein; Low NaCl; Emulsification; Gelatin -
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
作者：Zang, Jianwei;Yan, Bingxu;Liu, Zebo;Chen, Jiguang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Yin, Zhongping
关键词：Lactic acid bacteria; Exopolysaccharides; Food quality; Health benefits; Future research
-
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
作者：Zhang, Yuanyuan;Zang, Jianwei;Liu, Shutong;Yan, Bingxu;Chen, Jiguang;Li, Dongwen;Liu, Zebo;Yin, Zhongping;Tang, Daobang;Peng, Dayong
关键词：egg-based yoghurt; gellan gum; quality; texture; intermolecular force
-
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
作者：Zou, Jinhao;Shen, Hongyun;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang;Zou, Jinhao;Shen, Hongyun;Li, Anping
关键词：Fermented soybean products; Lactic acid bacteria starter; Microbial community structure; Flavor; Correlation analysis
-
Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage
作者：Tang, Daobang;Wen, Haitao;Xu, Zhijie;Zou, Jinhao;Liu, Xueming;Wang, Xuping;Zhang, Dequan;Wang, Xuping
关键词：Chitosan/gelatin film; Deep eutectic solvent; Chicken breast; Antibacterial mechanism; Preservation
