Effect of &amp;lt;i&amp;gt;Monascus&amp;lt;/i&amp;gt; Fermentation on Aroma Patterns of Semi-Dried Grass Carp

Wu, Kang; Xie, Jinghui; Wang, Qianqian; Ling, Meijing; Jian, Wu

doi:10.4236/fns.2019.108066

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…Fukami et al (2004) inoculated flattened carp sauce with staphylococcus at 32 °C for 24 days, and found that the fishy odour and sweaty odour were significantly reduced in the product. Monascus fermentation of semi-dried fish could not only effectively improve the fishy smell of fresh fish but also recover the defect of the pickled flavour of semi-dried fish (Wu et al, 2019).…”

Section: Chemical Deodorisation Technologymentioning

confidence: 99%

Recent advances in fishy odour in aquatic fish products, from formation to control

Liu

Huang

Wang

et al. 2021

Int J of Food Sci Tech

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Aquatic products are one of the most important foods with plenty of high-quality protein, unsaturated fatty acids (EPA, DHA), a variety of minerals and other essential nutrients. However, the bad smell of fish, such as fishy smell and earthy smell, restricts its production and consumption. The main fishy odour substances from freshwater fish and marine fish are different. The geosmin and 2-methylisobomeol are the main compounds in freshwater fish, and aldehydes, alcohols and ketones are found in most marine fish. The odour compounds can come from environment like water, feed and alga, enzymolysis and oxidative reactions of protein and lipid. Thus, it is necessary to remove or inhibit odour by managing farming environment like improving water quality, using physical method like adding some substance to cover the bad smell and using some chemical or biological method to prevent enzymolysis or oxidation. Therefore, knowing the composition of fishy substances and understanding their production pathways will play an important role in suppressing fishy substances and improving the competitiveness of consumer production. Besides, it could provide new ideas for innovative deodorising methods.

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Section: Chemical Deodorisation Technologymentioning

confidence: 99%

Recent advances in fishy odour in aquatic fish products, from formation to control

Liu

Huang

Wang

et al. 2021

Int J of Food Sci Tech

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“…The PCA results of skin sample were consist with those of muscle samples (Figure 3b). Note: The threshold and odor attributes were found from previous study [2,[19][20][21][22]. "-" represents not detected; "*" represents significant figures.…”

Section: Flavor Characteristics Analysismentioning

confidence: 99%

“… Note: The threshold and odor attributes were found from previous study [ 2 , 19 , 20 , 21 , 22 ]. “–” represents not detected; “*” represents significant figures.…”

Section: Figurementioning

confidence: 99%

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Zhang

Kaneko

Sun

et al. 2021

Foods

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Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (Ctenopharyngodon idella), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish.

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“…Flavor formation occurs through a series of biochemical and physical changes and depends on microorganism fermentation and/or endogenous enzyme action [1][2][3]. During fermentation, a number of aromatic substances, such as free amino acids (AAs), aldehydes, alcohols, acids, heterocyclic compounds and nucleotides, can be formed which impart a unique flavor to the food [4][5][6][7]. Due to lower water activity (aw) and higher salinity, fermented dry/semi-dry products can be stored for a long time with minimal microbial reproduction.…”

Section: Introductionmentioning

confidence: 99%

Effect of Amino Acids on Fusarium oxysporum Growth and Pathogenicity Regulated by TORC1-Tap42 Gene and Related Interaction Protein Analysis

Deng

Zhang

Lǐ

et al. 2023

Foods

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Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1-Tap42 signaling pathway. Fusarium spp., a common contaminant of fermented products, is a potential threat to food safety. Therefore, there is an urgent need to clarify the effect of different AAs on Fusarium spp. growth and metabolism. This study investigated the effect of 18 AAs on Fusarium oxysporum (Fo17) growth, sporulation, T-2 toxin (T-2) synthesis and Tri5 expression through Tap42 gene regulation. Co-immunoprecipitation and Q Exactive LC-MS/MS methods were used to detect the interacting protein of Tap42 during specific AA treatment. Tap42 positively regulated L-His, L-Ile and L-Tyr absorption for Fo17 colony growth. Acidic (L-Asp, L-Glu) and sulfur-containing (L-Cys, L-Met) AAs significantly inhibited the Fo17 growth which was not regulated by Tap42. The L-Ile and L-Pro addition significantly activated the sporulation of ΔFoTap42. L-His and L-Ser inhibited the sporulation of ΔFoTap42. In T-2 synthesis, ΔFoTap42 was increased in GYM medium, but was markedly inhibited in L-Asp and L-Glu addition groups. Dose–response experiments showed that 10–70 mg/mL of neutral AA (L-Thr) and alkaline AA (L-His) significantly increased the T-2 production and Tri5 expression of Fo17, but Tri5 expression was not activated in ΔFoTap42. Inhibition of T-2 synthesis and Tri5 expression were observed in Fo17 following the addition of 30–70 mg/mL L-Asp. KEGG enrichment pathway analysis demonstrated that interacting proteins of Tap42 were from glycerophospholipid metabolism, pentose phosphate pathway, glyoxylate and dicarboxylate metabolism, glycolysis and gluconeogenesis, and were related to the MAPK and Hippo signaling pathways. This study enhanced our understanding of AA regulation in fermented foods and its effect on Fusarium growth and metabolism, and provided insight into potential ways to control fungal contamination in high-protein fermented foods.

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Effect of <i>Monascus</i> Fermentation on Aroma Patterns of Semi-Dried Grass Carp

Cited by 6 publications

References 11 publications

Recent advances in fishy odour in aquatic fish products, from formation to control

Recent advances in fishy odour in aquatic fish products, from formation to control

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Effect of Amino Acids on Fusarium oxysporum Growth and Pathogenicity Regulated by TORC1-Tap42 Gene and Related Interaction Protein Analysis

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