Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria

XIE Jingwen; YU Jing; YANG Xihong; XIE Wancui

doi:10.13386/j.issn1002-0306.2020040118

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 13-18,24. > DOI: 10.13386/j.issn1002-0306.2020040118

XIE Jingwen, YU Jing, YANG Xihong, XIE Wancui. Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria[J]. Science and Technology of Food Industry, 2021, 42(3): 13-18,24. DOI: 10.13386/j.issn1002-0306.2020040118

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Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria

XIE Jingwen¹,
YU Jing¹,
YANG Xihong^1,2,,
XIE Wancui^1,2,3,4,

1. College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China;
2. Key Laboratory for Biochemical Engineering of Shandong Province, Qingdao 266042, China;
3. Qingdao Zhike Inspection and Testing Co., Ltd., Qingdao 266002, China;
4. Qingdao Xinheyuan Biotechnology Co., Ltd., Qingdao 266002, China

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Received Date: April 11, 2020
Available Online: February 02, 2021

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Abstract

Abstract

The effect of sucrose addition on the quality of compound strain fermented products was studied. The shrimp heads of Litopenaeus vannamei was selected as raw materials,and sucrose of different concentrations was added in the early stage of fermentation. The physicochemical and safety indicators of shrimp head sauce during fermentation were tracked,including the monitoring of pH,histamine,TVB-N and AA-N. The nutritional components of the finished sauce were detected and sensory evaluation was carried out. The results showed that the pH of the sucrose group was stable at 8.6 in the late stage of fermentation,the total number of colonies decreased. After adding sucrose,there was no significant change in crude fat and protein content of shrimp head sauce(P>0.05),the total sugar content of shrimp head sauce added with 2%,4%,6% sucrose was 2.94,3.79 and 4.67 times of the control group when fermented for 14 d,respectively.With the increase of sucrose concentration,histamine content decreased in turn,and there was a dose-response relationship.The contents of histamine in the 2%,4% and 6% sucrose groups were 71.4%,60.0% and 47.4% of the control group,respectively. At the same time,the product was safe after sucrose addition,the TVB-N content decreased slightly,AA-N content was higher than 0.65 g/100 g,protein content was 9.55 g/100 g,and had high nutritional value. In addition,sucrose reduced the volatilization of fermentation pungent odor,significantly improved the sensory flavor,and optimized the rapid fermentation quality of the composite bacteria to a certain extent..
- sucrose,
- shrimp head sauce,
- histamine,
- fermentation,
- quality,
- nutritional components,
- physical and chemical components

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References

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Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria