Microorganisms were isolated from sufu produced in Mouding, Yunnan Province, and the strains suitable for sufu fermentation were identified and selected. The isolated strains were then applied to the sufu fermentation, and effects of salt content on sufu quality were determined. The strains were identified using morphological and molecular biological methods. The physicochemical properties, microstructures, volatile flavor compounds, and sensory quality of the low-salt sufu were analyzed by standard methods, scanning electron microscopy, headspace solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. The wheaten Mucor racemosus(M2) was obtained from fresh soybean curds overgrown with fungus. With decrease in salt content, the contents of total acid, amino acid nitrogen, water soluble protein, and free amino acids gradually increased, and protein hydrolysis degree also gradually increased, the pores of sufu gradually shrank and the structure became more homogeneous and compact. A total of 45 volatile flavor compounds were identified in low-salt sufu, and salt content had a great impact on the volatile flavor compounds content. Sensory evaluation results showed that salt content had a significant influence on the taste and texture of sufu, and samples of M2-70% has the highest acceptability. In conclusion, the isolated Mucor racemosus is suitable for Yunnan sufu fermentation, and proper reduction of salt content can improve the quality of sufu.
YANG Zhihui
,
ZHANG Junwei
,
WEI Guanmian
,
ZHOU Peng
. Isolation and identification of strains from sufu and quality analysis of low-salt sufu fermented using isolated strains[J]. Food and Fermentation Industries, 2020
, 46(1)
: 62
-68
.
DOI: 10.13995/j.cnki.11-1802/ts.022164
[1] SB/T 10170—2007, 腐乳[S]. 北京: 中国标准出版社, 2007.
[2] HAN B Z, ROMBOUTS F M, NOUT M J R. A Chinese fermented soybean food[J]. International Journal of Food Microbiology, 2001, 65: 1-10.
[3] 喻世哲, 范熠, 韩北忠, 等. 低盐腐乳生产过程及加工环境中的微生物分析. 中国酿造, 2017, 36(12): 18-22.
[4] HAN B Z, WANG J H, ROMBOUTS F M, et al, Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food[J]. Journal of the Science of Food and Agriculture, 2003, 83(9): 899-904.
[5] COELHO M S, PASSADORE M D, GASPARETTI A L, et al. High- or low-salted diet from weaning to adulthood: Effect on body weight, food intake and energy balance in rats[J]. Nutrition, Metabolism and Cardiovascular Diseases, 2006, 16: 148-155.
[6] DB53/T 713—2015, 地理标志产品 牟定腐乳[S]. 北京: 人民交通出版社, 2015.
[7] GB 5009.3—2016, 食品中水分的测定[S]. 北京: 中国标准出版社, 2017.
[8] GB 5009.44—2016, 食品中氯化物的测定[S]. 北京: 中国标准出版社, 2017.
[9] GB/T 12456—2008, 食品中总酸的测定[S]. 北京: 中国标准出版社, 2009.
[10] GB/T 5009.235—2016, 食品中氨基酸态氮的测定[S]. 北京: 中国标准出版社, 2017.
[11] NY/T 1205—2006, 大豆水溶性蛋白含量的测定[S]. 北京: 中国农业出版社, 2007.
[12] GB 5009.5—2016, 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2017.
[13] WEI, G M, WANG K Y, LIU Y W, et al, Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties[J]. International Journal of Food Science & Technology, 2019, 54(4): 1 342-1 354.
[14] 蒋丽婷.白腐乳物化性质与感官品质的相关性研究[D]. 广州: 华南理工大学, 2012.
[15] 魏冠棉, 张军伟, 周鹏. 低盐油腐乳发酵过程中品质和挥发性风味的分析[J].中国调味品, 2019, 44(2): 18-23.
[16] 沈子林, 翁本德, 管有根. 浅谈腐乳的色、香、味、质的感官品评方法[J]. 中国酿造, 2003(5): 39-40.
[17] 张晓鸣.食品感官评定[M]. 北京: 中国轻工业出版社, 2007: 113-116.
[18] 邢来君, 李明春, 魏东盛. 真菌学[M]. 第二版. 北京: 高等教育出版社, 2016: 309-319.
[19] HAN B Z, ROMBOUTS F M, NOUT M J R. Amino acid profiles of sufu, a Chinese fermented soybean food[J]. Journal of Food Composition and Analysis, 2004, 17(6): 689-698.
[20] 汪建明, 张燕, 于水淼, 等. 速熟腐乳生产中腐乳成分及微观结构的分析[J]. 天津科技大学学报, 2015, 30(4): 35-39.
[21] 张媛媛, 李立英, 汪建明. 酶促速熟过程中腐乳成分及微观结构的分析[J]. 天津科技大学学报, 2012, 27(1): 9-13.
[22] CHUNG H Y, FUNG P K, KIM J S. Aroma impact components in commercial plain sufu[J]. Journal of Agricultural and Food Chemistry, 2005, 53(5): 1 684-1691.
[23] LI Y Y, YU R C, CHOU C C. Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd[J]. Journal of Agricultural and Food Chemistry, 2010, 58(8): 4 888-4 893.
[24] ZHANG W L, TAN S, XI W P, et al, Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim[J]. Food Science and Biotechnology, 2019, 28(4): 1 083-1 092.
[25] DIAO W R, HU Q P, FENG S S, et al. Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens[J]. Journal of Agricultural and Food Chemistry, 2013, 61(25): 6 044-6 049.
[26] SMID E J, KLEEREBEZEM M. Production of aroma compounds in lactic fermentations[J]. The Annual Review of Food Science and Technology, 2014, 5(1): 313-326.
