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Article

Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria

by
Yueqi An
1,2,
Xiaowen Cai
1,
Lin Cong
1,
Yang Hu
1,2,
Ru Liu
1,2,
Shanbai Xiong
1,2 and
Xiaobo Hu
1,*
1
College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
2
Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(18), 2756; https://doi.org/10.3390/foods11182756
Submission received: 4 July 2022 / Revised: 26 August 2022 / Accepted: 29 August 2022 / Published: 8 September 2022
(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)
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Abstract

To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, nutritional, textural, and flavor properties of the samples were evaluated. Fermentation with lactic acid bacteria (LAB) decreased pH values and total volatile basic nitrogen content. The addition of 108~109 cfu/100 g LAB significantly increased the content of crude fat and water-soluble proteins in Zhayu. The addition of L. plantarum and P. acidilactici increased the content of soluble solids in Zhayu. Moreover, fermentation with LAB made the products tender and softer, and the samples prepared with 109 cfu/100 g LAB presented better overall qualities. Additionally, Zhayu fermented with L. plantarum and P. acidilactici showed the strongest sourness, while the samples prepared with P. pentosaceus showed the strongest umami taste, consistent with the highest contents of Asp (25.1 mg/100 g) and Glu (67.8 mg/100 g). The addition of LAB decreased the relative contents of aliphatic aldehydes, (Z)-3-hexen-1-ol, and 1-octen-3-ol, reducing the earthy and fishy notes. However, LAB enhanced the contents of terpenoids, acids, esters, and S-containing compounds, increasing the sour, pleasant, and unique odors of Zhayu.
Keywords: fermented fish product; lactic acid bacteria; inoculated fermentation; quality improvement; flavor characteristics fermented fish product; lactic acid bacteria; inoculated fermentation; quality improvement; flavor characteristics
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MDPI and ACS Style

An, Y.; Cai, X.; Cong, L.; Hu, Y.; Liu, R.; Xiong, S.; Hu, X. Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods 2022, 11, 2756. https://doi.org/10.3390/foods11182756

AMA Style

An Y, Cai X, Cong L, Hu Y, Liu R, Xiong S, Hu X. Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods. 2022; 11(18):2756. https://doi.org/10.3390/foods11182756

Chicago/Turabian Style

An, Yueqi, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong, and Xiaobo Hu. 2022. "Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria" Foods 11, no. 18: 2756. https://doi.org/10.3390/foods11182756

APA Style

An, Y., Cai, X., Cong, L., Hu, Y., Liu, R., Xiong, S., & Hu, X. (2022). Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods, 11(18), 2756. https://doi.org/10.3390/foods11182756

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