Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 234 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028000

Process optimization of crab sauce by microbial composite fermentation and its flavor substances

  • BIAN Hao ,
  • CHEN Boyu ,
  • LI Rui
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  • 1(Department of Tourism,Anhui Business Vocational College,Hefei 230041,China)
    2(College of food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
    3(School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,China)

Received date: 2021-05-10

  Revised date: 2021-06-11

  Online published: 2021-08-23

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Abstract

The preparation conditions of crab sauce by microbial composite fermentation were studied,and flavor substances of traditional crab sauce and composite fermented crab sauce were compared.In the paper,Lactobacillus plantarum and Saccharomyces rouxii were added as mixed fermentation strains.Based on the sensory evaluation value and amino nitrogen content,the conditions of crab sauce fermented by mixed strains were explored by single-factor tests and response surface methodology.The flavor substances of traditional crab sauce and composite fermented crab sauce were analyzed by sensory evaluation and physicochemical indexs.The results showed that the optimum processing condition was as follow:the mixing ratio of L.plantarum and S.rouxii 3∶2,fermentation time 17 d,fermentation temperature 26 ℃,inoculation quantity 5%,fermentation initial pH 7.5.Under the above optimum conditions,the sensory evaluation value was 7.38.Compared with traditional crab sauce,the content of free amino acids and taste amino acids of composite fermented crab sauce were 2 605.77 and 783.68 mg/100 g,which increased by 16.12% and 22.40%,respectively.The content of organic acids was 665.19 mg/100 g (increased by 13.54%),in which the content of lactic acid and succinic acid was 221.27 mg/100 g (increased by 27.74%) and 176.24 mg/100 g (increased by 57.28%).The content of taste nucleotide changed little,and the content of IMP and ADP increased slightly.The sensory scores and amino nitrogen content increased by 17.31% and 22.62% respectively while the total volatile basic nitrogen decreased by 28.69%.In conclusion,microbial composite fermentation can significantly improve the flavor quality of traditional crab sauce,and it has important meaning in theory and practice for the industrial production and flavor improvement of crab sauce.

Key words： crab sauce; flavor improvement; microbial composite fermentation; Saccharomyces rouxii; Staphylococcus xylosus

Cite this article

BIAN Hao , CHEN Boyu , LI Rui . Process optimization of crab sauce by microbial composite fermentation and its flavor substances[J]. Food and Fermentation Industries, 2021 , 47(15) : 234 -241 . DOI: 10.13995/j.cnki.11-1802/ts.028000

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