摘要
The objective of this study was to investigate the effect of papain on the physicochemical and microbiological properties,volatile compound profiles,and sensorial attributes of Chouguiyu.Papain was applied at a dose of 10,50,200,400 U/g fish.Results showed that papain addition improved the release of free amino acids,essential amino acids,eicosapentaenoi acid(EPA,C20:5n3),and docosapentenoic acid(DPA,C22:5n6),respectively.Lower biogenic amines content,higher the volatile compound concentrations and relative abundance of Lactobacillales were also observed.Further results showed that the papain dose group decreased the fermentation time from 10 to 7 days while good organoleptic quality was remained,especially in the 200 U/g dose group.The redundancy analysis(RDA)showed a high correlation between Lactobacillus and the key volatile compounds in the 200 U/g and 400 U/g groups,which indicated that Lactobacillus could contribute to the fatty flavor.In summary,proper papain addition(i.e.200 U/g or 400 U/g)could reduce biogenic amines contents and maintain acceptable sensorial properties of Chouguiyu in a shorter fermentation time.
基金
This work was supported by the National Natural Science Foundation of China(31972204,32072289)
the Natural Science Foundation of Liaoning Province(2020-MS-277)
the Foundation of the Educational Department of Liaoning Province(J2020045).