Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation
Naiyong Xiao
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Search for more papers by this authorHuiya Xu
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Search for more papers by this authorCorresponding Author
Quanyou Guo
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Correspondence
Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Email: [email protected]
Quanyou Guo, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Wenzheng Shi
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
Correspondence
Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Email: [email protected]
Quanyou Guo, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
Email: [email protected]
Search for more papers by this authorNaiyong Xiao
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Search for more papers by this authorHuiya Xu
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Search for more papers by this authorCorresponding Author
Quanyou Guo
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
Correspondence
Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Email: [email protected]
Quanyou Guo, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Wenzheng Shi
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
Correspondence
Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Email: [email protected]
Quanyou Guo, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
Email: [email protected]
Search for more papers by this authorAbstract
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, α-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, α-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.
CONFLICT OF INTEREST
The authors have no conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
|---|---|
| jfbc14405-sup-0001-TableS1.docxWord 2007 document , 17.2 KB |
Table S1 Electronic nose sensors and its corresponding representative sensitive compounds. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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