| Title: | "Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality" |
| Author(s): | Xiao H; Yu J; Hu M; Liu H; Yuan Z; Xue Y; Xue C; |
| Address: | "Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China. Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China. Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China. Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China. Electronic address: xueyong@ouc.edu.cn. Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition and Health Innovation, Qingdao 266100, PR China; Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266003, PR China" |
| DOI: | 10.1016/j.foodchem.2022.134186 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This paper developed novel fermented stinky sea bass (FSSB) products and reports the first analysis of its taste active compounds, flavor compounds, and quality. The FSSB with Xian Hen stinky tofu (F-XH) had the best sensory quality. After fermentation, the texture of FSSB improved, and the umami amino and sweet amino acid contents significantly increased, whereas that of the bitter amino acids decreased. Moreover, the IMP content and EUC in FSSB increased significantly. Of the six key volatile flavor compounds distinguished, the key volatile flavor compounds of F-XH are Ethyl Acetate, Propan-2-ol, alpha-pinene, 2-methylbutanal, acetol, 4-Methylpentan-2-one. Ethyl Acetate and 2-propanol were thought to give F-XH its unique wine flavor after cooking. The quality evaluation results demonstrated that the six FSSB complied with the Chinese Standard (GB10136-2015) (2015) animal aquatic products. Six types of FSSB products with unique flavors were developed, and a reference was provided for their industrial application" |
| Keywords: | Animals Female 2-Propanol Amino Acids *Bass Chickens Fermentation Taste *Volatile Organic Compounds/chemistry Fermented sea bass Flavor compounds Free amino acids Quality evaluation Stinky tofu; |
| Notes: | "MedlineXiao, Hong Yu, Jiao Hu, Mengyue Liu, Hongying Yuan, Zichen Xue, Yong Xue, Changhu eng England 2022/09/18 Food Chem. 2023 Feb 1; 401:134186. doi: 10.1016/j.foodchem.2022.134186. Epub 2022 Sep 9" |
