Abstract: To study the dynamic changes of microstructure, related enzyme activities, main nutrients, and volatiles of pigskin during solid-state fermentation by Mucor sp., and provide a theoretical basis for the high-value utilization of microbial fermentation of pigskin, Mucor racemosus XH-22 was used to carry out solid-state fermentation of pigskin, and samples were taken at 0-7 days of fermentation to determine the content of free amino acids, peptides, soluble proteins and protease activity. Moreover, gas chromatography-mass spectrometry was used to determine the change of volatile flavor compounds during the fermentation. The results showed that compared with unfermented pigskin, the total free amino acids in pigskins increased with the fermentation time for 0-6 days after solid-state fermentation by M. racemosus, and decreased slightly at 7 days (P>0.05), and the content increased by 22.6%. The content of peptides increased with the extension of fermentation time, which increased by 2.6 times; the soluble protein content and protease activity showed a trend of increasing first and then decreasing, and reached the maximum at 5 days of fermentation; 12 kinds of volatile flavor substances increased after 7 days of fermentation, types of alcohol, aldehyde, ester substances and ketone content increased significantly (P<0.05). Therefore, solid-state fermentation of M. racemosus can increase the nutritional value of pigskin and improve the flavor of pigskin, which can provide a new way for the development of related functional products.
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2021, Vol. 47 
