Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation
文献类型： 外文期刊
作者： Xiao, Naiyong 1 ; Xu, Huiya 1 ; Guo, Quanyou 2 ; Shi, Wenzheng 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China
3.Ctr Freshwater Aquat Prod Proc Technol Shanghai, Natl R&D Branch, Shanghai, Peoples R China
关键词： fermentation; flavourzyme; grass carp; odor; protein degradation; taste
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：3.654； 五年影响因子：3.271 ）
ISSN： 0145-8884
年卷期：
页码：
收录情况： SCI
摘要： This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g., TCA-soluble peptides, alpha-amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. Practical Applications In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non-protein nitrogen, protein degradation index, TCA-soluble peptides, alpha-amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high-quality fermented grass carp products.
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