开胃菜
风味
食品科学
发酵
小虾
发酵剂
化学
细菌
生物
乳酸
渔业
遗传学
作者
Jing Yu,Kuan Lu,Jiwei Zi,Xiaojuan Yang,Zhou Zheng,Wancui Xie
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-11-01
卷期号:393: 133393-133393
被引量:14
标识
DOI:10.1016/j.foodchem.2022.133393
摘要
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent.
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