The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes (English)

In: Journal of Food Science   ;  76 ,  1  ;  C154-C161  ;  2011

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Abstract:  Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a fish paste to aid in the fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a fish paste and the mixture was fermented for 30 d (PSF). In experiment 3, a fish paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P < 0.05) from their initial levels to 2930, 2422, and 1573 mg/mL after 30 d of fermentation for PRF, PSF, and CF fish pastes, respectively, of which, glutamic acid, aspartic acid, alanine, lysine, and leucine were the major amino acids (>100 mg/mL). The concentrations of both formaldehyde‐reactive nitrogen and ammonia nitrogen extractives increased significantly (P < 0.05) during fermentation, following the order of PRF > PSF > CF. Low amounts of biogenic amines (<25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF fish pastes had desirable aroma and taste. The douchi‐inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats.

Practical Application:  Douchi, a fermented soybean product, is a traditional food flavoring ingredient commonly used in China, Japan, and other Asian countries. It is also used in many Chinese cuisines in the United States. On the other hand, fermented seafood made from freshwater fish such as silver carp is known to contain bioactive components believed to promote health. The findings from the present study indicated that douchi as a novel starter can be used to produce fermented silver carp fish pastes with excellent flavor and consumer acceptability. The results may be applicable to other fish species to produce similar fermentation products.

Table of contents – Volume 76, Issue 1

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C1
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C8
Control of Lipid Oxidation in Extruded Salmon Jerky Snacks
Kong, Jian / Perkins, L. Brian / Dougherty, Michael P. / Camire, Mary Ellen | 2011
C14
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties
Geirsdottir, Margret / Sigurgisladottir, Sjofn / Hamaguchi, Patricia Y. / Thorkelsson, Gudjon / Johannsson, Ragnar / Kristinsson, Hordur G. / Kristjansson, Magnus M. | 2011
C21
Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats
Saadi, S. / Ariffin, A.A. / Ghazali, H.M. / Miskandar, M.S. / Abdulkarim, S.M. / Boo, H.C. | 2011
C31
Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
Ayyash, Mutamed M. / Shah, Nagendra P. | 2011
C38
Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content
Kim, HyoenJi / Choi, Hyung‐Kyoon / Moon, Jeong Yong / Kim, Young Suk / Mosaddik, Ashik / Cho, Somi Kim | 2011
C46
Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants
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C52
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C59
Luminescence Spectroscopic Observation of Singlet Oxygen Formation in Extra Virgin Olive Oil as Affected by Irradiation Light Wavelengths, 1,4‐Diazabicyclo[2.2.2]octane, Irradiation Time, and Oxygen Bubbling
Jung, Mun Y. / Choi, Dong S. / Park, Ki H. / Lee, Bosoon / Min, David B. | 2011
C64
A Kinetic Study on Sesame Cake Protein Hydrolysis by Alcalase
Demirhan, Elçin / Apar, Dilek Kılıç / Özbek, Belma | 2011
C68
Molecular Weight and Structure of Water Soluble (1→3), (1→4)‐β‐Glucans Affect Pasting Properties of Oat Flours
Liu, Yanjun / White, Pamela J. | 2011
C75
Extraction, Partial Characterization, and Storage Stability of β‐Glucosidase from Propolis
Zhang, Cui‐Ping / Zheng, Huo‐Qing / Hu, Fu‐Liang | 2011
C80
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C112
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C127
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C154
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
Kasankala, Ladislaus M. / Xiong, Youling L. / Chen, Jie | 2011
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Yuan, Xiaoda / Carter, Brady P. / Schmidt, Shelly J. | 2011
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Ben Ammar, J. / Lanoisellé, J.‐L. / Lebovka, N.I. / Van Hecke, E. / Vorobiev, E. | 2011
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Erdogdu, Ferruh / Tutar, Mustafa | 2011
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Use of Ramping and Equilibrium Water Vapor Sorption Methods to Determine the Critical Relative Humidity at which the Glassy to Rubbery Transition Occurs in Polydextrose
Li, Qingruisi E. / Schmidt, Shelly J. | 2011
E158
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E173
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