In order to improve the flavor of enzymatic hydrolysate of Pinctada fucata meat, the fermentation process with Aspergillus oryzae and Saccharomyces rouxii was optimized. The effects of strain ratio, seeding amount, fermenting temperature and time were investigated based on the flavor and free amino nitrogen content of fermented liquor. The results indicated that the optimal fermentation condition was as follows: the ratio of A. oryzae to S. rouxii was 1∶2, 4% seeding amount and fermented at 32 ℃ for 80 h. Under this condition, the sensory evaluation score and the content of free amino nitrogen of the product were 96.77 and 2.83 g/L, respectively, which were 59.40% and 26.34%, respectively, higher than those before fermentation. Therefore, the flavor of Pinctada fucata meat hydrolysis solution improved significantly, which provides a theoretical basis for developing Pinctada fucata meat as a seafood seasoning.
ZHAO Yongqiang
,
WANG Anfeng
,
CHEN Shengjun
,
YANG Xianqing
,
LI Laihao
,
WU Yanyan
,
YANG Shaoling
. Synergistic fermentation of Aspergillus oryzae and Saccharomyces rouxii to optimize enzymatic hydrolysate flavor of Pinctada fucata meat[J]. Food and Fermentation Industries, 2019
, 45(15)
: 115
-120
.
DOI: 10.13995/j.cnki.11-1802/ts.020487
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