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Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce

文献类型： 外文期刊

作者： Zhang, Xiujie 1 ; Lin, Na 2 ; Wei, Banghong 2 ; Guo, Quanyou 2 ; Xu, Fei 1 ;

作者机构： 1.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

2.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Key Lab Ocean & Polar Fisheries, Minist Agr & Rural Affairs, Shanghai 200090, Peoples R China

3.Shanghai Engn Res Ctr Food Rapid Detect, Shanghai 200093, Peoples R China

关键词： Large yellow croaker sauce; Microwave pretreatment; Hongqu lees; Fermentation; Flavor enhancement; Microbial composition

期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）

ISSN： 1878-450X

年卷期： 2025 年 39 卷

页码：

收录情况： SCI

摘要： The Aromatic Lees Large Yellow Croaker is a traditional solid-state fermented product from the southeastern coast of China. The liquid fermentation method for making fermented large yellow croaker sauce (LYCS) is a new attempt to obtain a unique fermented flavor more efficiently based on the traditional fermentation method. Hongqu lees impart unique flavors to fermentation, and different amounts of Hongqu lees added lead to fermentation systems with different initial physicochemical and microbiological properties. Microwave pretreatment before fermentation (MWP) was introduced as a key innovation technique aimed at reducing undesirable microorganisms in the fermentation raw material and enhancing the release of flavors in the fermentation. This study investigated the effects of MWP and different levels of Hongqu lees addition on the physicochemical characteristics and microbial composition of LYCS. MWP increased the total acid (TA), total nitrogen (TN), and trichloroacetic acid (TCA)- soluble peptides contents. Histamine content was significantly reduced by increasing the Hongqu lees addition to L2 (1:0.2 ratio of fish pulp to Hongqu lees). In terms of taste profile, MWP effectively reduces bitterness but also leads to a loss of umami. The main volatiles detected in LYCS were esters and alcohols. Without MWP, LYCS emitted unpleasant volatile odors in the L1 and L2 experimental conditions (1:0.1 and 1:0.2), and MWP effectively reduced these undesirable effects. The dominant bacteria identified in LYCS were Lactobacillus. MWP eliminated Lactococcus, which was derived from large yellow croaker and had a negative effect on LYCS. Moreover, an increase in Hongqu lees additions led to a reduction in the relative abundance of Clostridium. The comprehensive results showed that MWP improved the quality of LYCS, and the optimal addition of Hongqu lees was observed at the L2 level (1:0.2) following MWP. These findings provide a theoretical basis for the development of LYCS as a novel product.

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