Contents

Causes analysis of deodorization of saury soup by Angel yeast fermentation

  • WU Jianzhong ,
  • WANG Qianqian ,
  • LIAO Shun ,
  • WU Kang ,
  • ZHAO Mouming
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  • 1(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
    2(Department of Food Science and Engineering, South China University, Guangzhou 510643, China)

Received date: 2018-03-19

  Revised date: 2018-04-28

  Online published: 2019-05-14

Abstract

The volatile components of saury soups processed under deodorization treatment by Angel yeast fermentation were identified by gas chromatography mass spectroscopy (GC-MS). A total of 103 kinds of volatile substances were detected, 76 of which were detected in unfermented fish soup, while 57 volatile substances were found in unfermented soup with Angel yeast. At the meantime, 68 volatile components were discovered in fermented fish soup with Angel yeast. Moreover, 78 volatile compounds were detected in fermented fish soup after filtration. These volatile substances included hydrocarbons, phenols, aldehydes, ketones, esters, acids, heterocyclics, and other compounds, among which the substances contributed to fishy smell were certain aldehydes, olefine aldehydes and ketones. The volatile components from four groups of samples were compared, and indicated that the main fishy smell in saury soup was due to the presences of certain olefine aldehydes, diene aldehydes as along with other aldehydes. Angel yeast fermentation is likely to scavenge certain aldehydes thus lower the fishy smell of fish soup.

Cite this article

WU Jianzhong , WANG Qianqian , LIAO Shun , WU Kang , ZHAO Mouming . Causes analysis of deodorization of saury soup by Angel yeast fermentation[J]. Food and Fermentation Industries, 2019 , 45(7) : 213 -220 . DOI: 10.13995/j.cnki.11-1802/ts.017306

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