Effect of meat washing on the development of impact odorants in fish <i>miso</i>
 prepared from spotted mackerel

Giri, Anupam; Osako, Kazufumi; Okamoto, Akira; Okazaki, Emiko; Ohshima, Toshiaki

doi:10.1002/jsfa.4256

Cited by 10 publications

(9 citation statements)

References 23 publications

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“…Notably, 3-(methylthio)-propanal may positively affect the overall flavor of CHCP due to its low odor shreshold value of 0.5 μg/L (Giri et al, 2011). These results demonstrated that T. halophilus may play a significant role in flavor and aroma formation during fermentation and the addition of T. halophilus may improve the flavor of CHCP.…”

Section: Resultsmentioning

confidence: 78%

“…In addition, the inoculated sample exhibited higher contents of 3-(methylthio)-propanal, furfuryl alcohol, and butyrolactone, which were also detected in fish miso (Giri et al, 2011) and contributed to boiled potato-like, floral, and caramel odor, respectively (Liu et al, 2012). Notably, 3-(methylthio)-propanal may positively affect the overall flavor of CHCP due to its low odor shreshold value of 0.5 μg/L (Giri et al, 2011).…”

Section: Resultsmentioning

confidence: 93%

“…Alcohols gave pleasant aromas and sweet flavors (Steinhaus et al, 2009), and all of the alcohols except ethanol detected exhibited increased amounts in inoculated fermented samples (Table 2). Propanetriol, as a free sugar alcohol, was also detected in fish miso (Giri et al, 2011). It is generally fermentable by most fungi and yeasts and their metabolites are reported to act as a precursor of several aroma-active compounds in several fermented products (Giri et al, 2011; Han noic acid increased in inoculated fermented CHCP sample.…”

Section: Resultsmentioning

confidence: 98%

“…Propanetriol, as a free sugar alcohol, was also detected in fish miso (Giri et al, 2011). It is generally fermentable by most fungi and yeasts and their metabolites are reported to act as a precursor of several aroma-active compounds in several fermented products (Giri et al, 2011; Han noic acid increased in inoculated fermented CHCP sample. Hexanoic acid exhibits rancid, fatty and cheese odor, and it may not affect the overall flavor of product due to its relatively low concentration and high odor threshold value (3 mg/L) (Muñoz et al, 2007).…”

Section: Resultsmentioning

confidence: 98%

“…Phenylethanol contributes to a rose and honey odor, but it is unlikely to be important compound due to its high threshold value of 200 mg/L (Muñoz et al, 2007). Phenylacetaldehyde, 4-ethylphenol, 4-ethyl-2-methoxyphenol, and 2-methoxy-4-vinylphenol are important aromatic compounds in many fermented foods (Giri et al, 2011;Kaneko et al, 2012), and they exhibit honey-like, sweet and spicy, spicy and burnt, and spicy and burnt notes, respectively (Kaneko et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

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Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

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Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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Selection and application of potential whole-cell enzymes in the esterification ofHuangshui, a by-product formed during Chinese liquor-making

Xia

Huang

et al. 2014

J. Inst. Brew.

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Huangshui is a by-product of Chinese liquor and it has a high annual production owing to the popularity of the liquor in China. The aim of this study was to investigate the feasibility of Huangshui esterification by whole-cell enzymes produced from different microbial strains. Esterification of Huangshui was carried out for 16 days via the addition of different preparations produced from Rhizopus chinensis strain 3.1149, Rhizopus chinensis strain 3.1166, Monascus purpureus SICC 3.19 and Rhizopus oryzae SICC 3.623. The results showed that the preparation GP1, produced from M. purpureus, exhibited the highest esterification efficiency compared with the other preparations based on physicochemical analysis in combination with volatile profile analysis. In addition, a characterization of preparation GP1 was performed and the optimal alcohol content and pH for esterification were 10% and pH 3.5, respectively. Under the optimal conditions, the total ester content increased from 4.86 to 7.31 g/L after esterification for 16 days. An estimation of the sensory impact of the volatile compounds after esterification was performed by a calculation of the odour active values (OAVs). Radar diagrams of the OAVs demonstrated the differences in the sensory profiles in Huangshui, before and after esterification. Nearly all of the OAVs of the esters were increased by the esterification reaction and were above the human sensory threshold. Results presented in this manuscript provide a potential strategy for the efficient bio-conversion of Huangshui.

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Effects of different distillation patterns on main compounds of ChineseLuzhou-flavour raw liquors

Ding

Huang

et al. 2017

J. Inst. Brew.

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This study aimed to investigate the effects of different distillation patterns on main compounds of Chinese Luzhou‐flavour liquor. Results showed that more volatiles of raw liquor might originate from fresh grains for a newly constructed pit. A modest (p = 0.05) increase in the total amount of volatiles was found in the heart liquor from fermented grains added to fresh grains and rice hulls to distillate (AG pattern), reaching a maximum value of 1012.22 mg/L. The percentage of esters in the AG pattern ranged from 81.22 to >95.03% compared with samples from fermented grains only added to rice hulls to distillate (NG pattern). Acids in the heart liquor obtained by the AG pattern were higher than those for NG, but the corresponding proportion was opposite. Alcohols were detected at ~1.62% in NG pattern but were 1.42% in AG. Cyanide and ethyl carbamate content in the head liquor were far higher than those in the heart and tail liquor. In particular, cyanide content dramatically increased after adding fresh grains during the distillation process. Copyright © 2017 The Institute of Brewing & Distilling

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Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

Abstract: The results confirmed that meat washing can reduce the levels of certain aldehydes, ketones, and nitrogen-containing compounds, and can thereby provide a pleasant aroma by reducing fishy odor in the finished product.

Cited by 10 publications

References 23 publications

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Selection and application of potential whole-cell enzymes in the esterification ofHuangshui, a by-product formed during Chinese liquor-making

Effects of different distillation patterns on main compounds of ChineseLuzhou-flavour raw liquors

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