Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

文献类型： 外文期刊

第一作者： Zhao, Dandan

作者： Zhao, Dandan;Hu, Jun;Chen, Wenxuan;Zhou, Xuxia

作者机构：

关键词： Squid; Sensorycharacteristics; Microorganims; Relationship; Microbialmetabolism; Staphylococcus

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 15 卷

页码：

收录情况： SCI

摘要： The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next-generation sequencing and molecular sensory analysis. The most abundant genera in dry-cured squid were Staphylococcus and Acinetobacter, with relative abundance of 17.95% and 8.81%, respectively. Among the 44 volatile compounds identified, 11 had a relative odour activity value ??? 1, including ??-dicarbonyls, aldehydes, alcohols, sulphur compounds and trimethylamine. The concentrations of volatile and non-volatile compounds in squid samples increased greatly during the process. A significant correlation (P < 0.05) was observed between the main genera and sensory indicator compounds. Staphylococcus, as the dominant genus, was responsible for flavour formation in dry-cured squid. This study provides new evidence that microbial metabolism has an important effect on flavour development in dry-cured squid.

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