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: Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
关键词: Fermentation; Compound seasoning; Flavor analysis; Microbial composition
期刊名称:FOOD SCIENCE AND BIOTECHNOLOGY ( 2023影响因子:2.4; 五年影响因子:3.2 )
ISSN: 1226-7708
年卷期: 2024 年
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.
- 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
-
Hydrocolloid application in yogurt: Progress, challenges and future trends
作者:Zang, Jianwei;Xiao, Pinjian;Chen, Yuqin;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词:Hydrocolloids; Yogurt; Functional properties; Emerging technologies; Future research
-
Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate
作者:Shen, Shuangwei;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Cheng, Jingrong;Yang, Huaigu;Cheng, Jingrong
关键词:Astaxanthin; Conjugate; O/W emulsion; Lipid digestion; Bioaccessibility
-
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
作者:Chen, Yuqin;Zhou, Xiangju;Zhan, Jingyu;Yan, Bingxu;Xie, Yihai;Zang, Jianwei;Tu, Yonggang;Yin, Zhongping;Tang, Daobang
关键词:Sufu; Egg white; Fermentation; Quality characteristics; Physicochemical properties
-
The current advances, challenges, and future trends of plant-based yogurt
作者:Zang, Jianwei;Yan, Bingxu;Hu, Haoyun;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词:Plant-based yogurt; Gel formation; Flavor generation; Future research
-
Enhancement of water barrier and antimicrobial properties of chitosan/gelatin films by hydrophobic deep eutectic solvent
作者:Wen, Haitao;Liu, Zhongyi;Wen, Haitao;Tang, Daobang;Lin, Yaosheng;Zou, Jinhao;Zhou, Pengfei;Wang, Xuping
关键词:Chitosan; gelatin film; Hydrophobic deep eutectic solvent; Antimicrobial activity; Thymol; Food packaging
-
Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins
作者:Shen, Shuangwei;Yang, Huaigu;Liu, Xueming;Tang, Daobang;Cheng, Jingrong;Tang, Daobang;Cheng, Jingrong
关键词:Caffeic acid; Maillard reaction; Whey protein isolate; Casein; Functionality