PubAg

Main content area

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

Author:
Gao, Ruichang, Zheng, Zhiying, Zhou, Jing, Tian, Hongyu, Yuan, Li
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 21-30
ISSN:
0023-6438
Subject:
acidity, amino acids, antioxidant activity, byproducts, catfish, electronic nose, fermentation, fish paste, free amino acids, histamine, meat, multiple strain starters, nitrogen content, nutritive value, odors, pH, total volatile basic nitrogen, umami
Abstract:
Fermentation is a good way to utilize fish by-products. In this study, the effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of fermented longsnout catfish minced meat were investigated. Fish pastes were divided into three groups, including a treated group (sample A), a mixed starter culture-treated group (sample B), and a L-Lys and mixed starter culture-treated group (sample C). The pH and total volatile base nitrogen in the sample C were the lowest among the tested samples. At the final stage of fermentation, the total acidity, amino acid nitrogen content, and free amino acid content in the sample C were the highest among the tested samples. No significant differences in the histamine content or antioxidant activities were observed among the three samples (p < 0.05). An electronic nose test showed that the odors of the samples B and C were similar, but different from those of the sample A. The sample C exhibited a strong umami and fermented flavor and had the best flavor. All the results demonstrated that the mixed starter cultures and L-Lys can improve the flavor and nutritive value of the fish pastes made with Chinese longsnout catfish by-products by fermentation.
Agid:
6350443