Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
文献类型： 外文期刊
作者： Zhao, Dandan 1 ; Hu, Jun 1 ; Chen, Wenxuan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
关键词： Dry-cured grass carp; Microorganism; Flavour formation; Correlation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 368 卷
页码：
收录情况： SCI
摘要： Complex microbial community plays an important role for flavor formation in traditional dry-cured grass carp. To investigate the correlation between microorganisms and flavour development, the bacterial diversity and flavour quality of dry-cured fish at different stages of fermentation were analysed using high-throughput sequencing, volatile flavour analysis and metabolomics. Cobetia, Staphylococcus and Ralstonia were the dominant genera in dry-cured fish, with relative abundances of 37.78%, 34.46% and 3.2%, respectively. The flavour of dry-cured fish samples varied as the abundance of aldehydes, alcohols, small peptides, FAAs and carboxylic acids showed a great increase during fermentation. Moreover, there were significant correlations (P < 0.05) between specific microorganisms and volatile indicators, as well as flavour metabolites. Staphylococcus, as the dominant bacterial genus, is involved in the mechanism of flavour formation in dry-cured fish during fermentation. This information is useful for elucidating the mechanism of flavour formation in dry-cured fish.
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