Food Res Int 2021 Mar 11;141:110122. Epub 2021 Jan 11.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, PR China.
The quality and flavor formation in fermented fish sausages are based on the complex metabolism of microbial community. In this study, the dynamic changes of physicochemical characteristics, volatile compounds, and microbial communities in the naturally fermented tilapia sausage were studied during the fermentation process. The main physical indexes (gel strength, whiteness, and hardness), dominant flavor free amino acids (glycine, alanine, and glutamic acid) and characteristic volatile flavor compounds (hexanal, heptanal, octanal, benzaldehyde, (E)-2-octenal, 4-ethylbenzaldehyde, (E)-2-heptenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran, and 2-ethyl-furan) were significantly enhanced after fermentation, and were positively correlated with Lactococcus, Pediococcus, Enterococcus, and Lactobacillus. Read More