Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white <i>sufu</i>

Chen, Yichao; Wang, Wei‐Ting; Chen, Wen‐Shyan; Tan, Fa‐Jui

doi:10.1111/asj.13244

Cited by 9 publications

(11 citation statements)

References 22 publications

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“…Glu was generally considered being one of the important contributors to the taste of soybean fermentation products, and its accumulation may be related to A.oryzae (Li et al, 2010). In addition, Chen et al (2019) also mentioned that the hydrolysis process of raw materials may also release amino acids, resulting in the increase of Glu. Previous studies showed that Glu, Leu, Asp, Ala, Phe, and Lys in white and red sufu were abundance (Han et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

et al. 2022

Food Processing Preservation

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Sufu, Chinese traditional fermented soybean product, was manufactured by solid-state microorganism fermentation of tofu. Its manufacturing technology basically included three stages: prefermentation, curing, and post-fermentation. In addition, it is also considered as a health food due to antihypertensive activity, antioxidative effect, and so on (Cai et al., 2016; Ma et al., 2012). According to differences in fermentation starter, sufu is divided into three categories including mold-fermented sufu, bacteriafermented sufu and naturally fermented sufu. Mucor is common starter used for the sufu production. Wei et al. (2020) explored the effect of different Mucor strains on sufu quality and found that these strains had their own advantages. Yang et al. (2021) monitored the changes of risk factors in the fermentation process of sufu with pure Mucor starter, andfv found that Mucor racemose was

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Section: Resultsmentioning

confidence: 99%

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

et al. 2022

Food Processing Preservation

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“…Research on the utilization of water hyacinth for alternative energy has been conducted, such as the utilization of water hyacinth for biogas [5], water hyacinth briquettes by combining with plastic waste [6], and water hyacinth for briquettes [7]. The manufacture of SDES generally begins with a salt soaking process for about 21 days [8], then continues with steaming or boiling [9] and the smoked process [10].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies on the process of SDEs were carried out by [8] [9] [11] [12] [13]. The research for SDEs was conducted by [8].…”

Section: Introductionmentioning

confidence: 99%

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Water Hyacinth Utilization: A New Perspective on the Smoke-salted Duck Egg Process in Three Different Blended Fuels

Sukarman

Khoirudin²,

Mulyadi³

et al. 2022

Positron

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Smoke-salted duck eggs (SDEs) one of Indonesia's most well-known egg food preservation methods. It not only increases the shelf life of smoked-salted duck eggs, but it also imparts a distinguishable flavor and taste to them. The SDEs process requires a boiling/steaming process that requires fuel for about 30% of the total energy required. The water content in water hyacinth is around 90%, which provides an opportunity to be used as a fuel that eliminates the boiling/steaming process. The water hyacinth (Eichhornia Crassipes) has never been used to produce SDEs as an alternative energy source. The dry bulb's temperature was kept below 95 o C. The relative humidity was managed to keep above 40% for the first two hours and 30% for the next six hours for the three different blended fuels (TDBF) methods for smokesalted duck eggs. The TDBF smoking method has significantly benefited from water hyacinth in the smoked salted duck egg process. The high water content of water hyacinth is advantageous so that the boiling/steaming process is successfully eliminated. The smoke-salted duck eggs processed using the TDBF smoked method had an egg maturity of more than 60% after 1.5 - 2 hours and around 100% after 3 -6 hours

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“…Conventionally, soybean is fermented to produce sufu . We have developed a new salted egg white sufu (SEWS) by using salted egg white as the substrate, which is inoculated with douchi koji and then fermented and ripened (Chen et al., 2019). Although this newly developed SEWS has been proved well‐accepted, the microbial changes that occur during its processing have been not elucidated.…”

Section: Introductionmentioning

confidence: 99%

Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing

Chen

Liaw

Liao

et al. 2021

Animal Science Journal

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A novel animal protein‐based douchi koji‐inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi‐finished (5‐day fermentation) and finished (5‐day fermentation and 14‐day ripening) SEWS by using 16S and 18S ribosomal DNA and gene‐cloning methods. The results revealed that Bacillus spp. and Aspergillus oryzae were dominant in the douchi koji. In the semi‐finished SEWS, the percentages of Bacillus amyloliquefaciens and Bacillus subtilis were considerably lower, whereas those of Enterococcus and Staphylococcus were substantially higher. In the finished SEWS, Bacillus spp. became dominant again and A. oryzae was the only fungus detected. In conclusion, by using molecular techniques, microbial population dynamics in SEWS can be evaluated. During processing, the relative abundance of microorganisms in SEWS changed and Bacillus spp. and A. oryzae remained dominant. This study provides crucial information for designing starter cultures for producing SEWS.

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Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu

Cited by 9 publications

References 22 publications

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

Water Hyacinth Utilization: A New Perspective on the Smoke-salted Duck Egg Process in Three Different Blended Fuels

Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing

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