The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Xu, Yanshun; Lin, Li; Regenstein, Joe M.; Gao, Pei; Zang, Jinhong; Xia, Wenshui; Jiang, Qixing

doi:10.1016/j.foodchem.2018.02.142

Cited by 130 publications

(77 citation statements)

References 38 publications

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“…As main substrates for lipid oxidation, FAs are closely related with the food flavour formation (Xu et al, 2018). It has reported that 90% aromatic substances come from the lipid reaction, and the UFA has a strong relationship with the flavour characteristics (Endo, 1998;Stephen & Steinhart, 2000).…”

Section: Discussionmentioning

confidence: 99%

Effects of Spirulina algae as a feed supplement on nutritional value and flavour components of silkie hens eggs

Chen

Cai

et al. 2019

Animal Physiology Nutrition

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Objective Silkie chicken (Gallus gallus domesticus brisson) is also named Chinese Taihe chicken, characterized by blue comb, green earlobes, black skin, meat and bones. This study aimed to evaluate the effects of spirulina feeding on the nutritive value and flavour of silkie hens eggs. Methods A total of 280 Silkie hens of 42 weeks old were fed 4 different diets, including basal diet and basal diet containing 0.1%, 0.3% and 0.5% spirulina. Each diet group was divided into 70 Silkie hens experimentally. The production performance of silkie hens, the nutritional compositions [e.g., amino acids (AAs) and fatty acids] and flavour substances of silkie hens eggs were compared with control. Results A 0.3% and 0.5% spirulina feeding significantly increased the average egg production rate and average egg weight, while only 0.3% spirulina feeding decreased both the average daily feed intake and feed conversion ratio of silkie hens compared with the controls (p < 0.05). The contents of crude protein, fat, cholesterol and Ca in silkie hens eggs were significantly increased by 0.3% spirulina feeding (p < 0.05). Only fat and cholesterol were significantly increased by 0.5% spirulina but had no significant difference compared with 0.3% spirulina. The flavour, amino acids/total AAs, and saturated fatty acids/unsaturated fatty acids in silkie hens eggs were significantly increased by 0.3% spirulina feeding than other groups (p < 0.05). A total of 46 volatile substances were identified in silkie hens eggs, and the substances of total acids, alkanes and aldehydes were significantly increased by 0.3% spirulina feeding. Conclusion Spirulina feeding at a proportion of 0.3% improved the production performance of silkie hens, and nutritive value and flavour of silkie hens eggs.

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Section: Discussionmentioning

confidence: 99%

Effects of Spirulina algae as a feed supplement on nutritional value and flavour components of silkie hens eggs

Chen

Cai

et al. 2019

Animal Physiology Nutrition

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“…[38] And these medium-chain fatty acids were generated via lipid hydrolysis catalyzed by both microbial and endogenous lipases, where endogenous lipases play a major role. [39] Among the acids, acetic acid had the highest OAV ranging from 8 to 36, while OAVs of the medium-chain fatty acids were lower than 1 due to their higher odor thresholds. Even though contributing less flavor, medium-chain fatty acids can either be further decomposed into low molecular weight flavor compounds, such as methyl ketones, or react with amino acids or Maillard reaction intermediates or products of other metabolic pathways to generate other aromas, such as esters.…”

Section: Assessment Of Volatile Compoundsmentioning

confidence: 92%

“…[40] The formation of these alkanals in Suan yu was proved to be associated with autochthonous microflora. [33,39] However, in meat products such as sausages and hams, alkanals were usually the products of unsaturated fatty acids oxidation caused by endogenous enzymes from adipose tissue or muscle fibers. [41,42] 3-Octanone, acetoin, 2, 5-octanedione and 6-methyl-5-hepten-2-one were the only identified ketones in samples, ranging from 10 to 78 μg/kg.…”

Section: Assessment Of Volatile Compoundsmentioning

confidence: 99%

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

Gao

Jiang

et al. 2020

International Journal of Food Properties

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In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase microextraction. Esters and alcohols presented over 50 percent of the overall aroma in concentration. With the calculation of odor activity values (OAVs), 20 odorants were recognized as aroma-active compounds due to their OAVs greater than 1, including esters (10), alcohols (5), acids (1), and aldehydes (4). Sensory evaluation revealed higher scores in estery, fruity, and grassy attributes than others. A positive correlation between sensory attributes and aroma-active compounds was clearly elaborated by partial least squares regression analysis (PLSR). PLSR results indicated that ethyl-2-methylbutyrate, ethyl 3-methylbutyrate, and ethyl decanoate were significantly and positively correlated with fruity attribute, while ethyl hexanoate and 1-octen-3-ol had a significant positive impact on estery and grassy attribute, respectively. This study elaborates the aroma profile of Suan yu from western Hunan of China, and implies the availability of PLSR for the flavor evaluation of fish products.

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“…8 Xu found that branched aldehydes could also be produced from amino acids through Strecker degradation or microbial metabolism, and autochthonous microora could also accelerate the formation of ketones and acids. 9 These enzymes may come from endogenous proteases or from microorganisms, this means that the soening of muscles and the change in the avor compounds in refrigerated aquatic products are believed to be caused by the degradation of highly active endogenous proteases and spoilage microorganisms. 4,10 Many studies have shown that cathepsin B, L, and D and calcium-activated proteases have a high activity in aquatic products, which can lead to deterioration in the quality and structure.…”

Section: Introductionmentioning

confidence: 99%

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

Zhang

Xie

2020

RSC Adv.

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The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Cited by 130 publications

References 38 publications

Effects of Spirulina algae as a feed supplement on nutritional value and flavour components of silkie hens eggs

Effects of Spirulina algae as a feed supplement on nutritional value and flavour components of silkie hens eggs

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

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