Moderate papain addition improves the physicochemical,microbiological,flavor and sensorial properties of Chouguiyu,traditional Chinese fermented fish  

作　　者：Wenhuan Xu Cuicui Jiang Aoxue Liu Ruiqi Bao Wenqing Wang Zuoli Zhang Chaofan Ji Huipeng Liang Sufang Zhang Xinping Lin 

机构地区：[1]National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian,116034,China

出　　处：《Food Bioscience》2022年第2期726-733,共8页食品生物科学（英文）

基　　金：This work was supported by the National Natural Science Foundation of China(31972204,32072289);the Natural Science Foundation of Liaoning Province(2020-MS-277);the Foundation of the Educational Department of Liaoning Province(J2020045).

摘　　要：The objective of this study was to investigate the effect of papain on the physicochemical and microbiological properties,volatile compound profiles,and sensorial attributes of Chouguiyu.Papain was applied at a dose of 10,50,200,400 U/g fish.Results showed that papain addition improved the release of free amino acids,essential amino acids,eicosapentaenoi acid(EPA,C20:5n3),and docosapentenoic acid(DPA,C22:5n6),respectively.Lower biogenic amines content,higher the volatile compound concentrations and relative abundance of Lactobacillales were also observed.Further results showed that the papain dose group decreased the fermentation time from 10 to 7 days while good organoleptic quality was remained,especially in the 200 U/g dose group.The redundancy analysis(RDA)showed a high correlation between Lactobacillus and the key volatile compounds in the 200 U/g and 400 U/g groups,which indicated that Lactobacillus could contribute to the fatty flavor.In summary,proper papain addition(i.e.200 U/g or 400 U/g)could reduce biogenic amines contents and maintain acceptable sensorial properties of Chouguiyu in a shorter fermentation time.

关 键 词：Chouguiyu PAPAIN Biogenic amine LACTOBACILLUS Volatile compound 

分 类 号：O62[理学—有机化学]