Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation

WANG Xinyu; GU Xiu; WEI Zhengpeng; WANG Peng; LI Yinping; YAN Mingyan; LIU Ruizhi

doi:10.13386/j.issn1002-0306.2021010165

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 166-172. > DOI: 10.13386/j.issn1002-0306.2021010165

WANG Xinyu, GU Xiu, WEI Zhengpeng, et al. Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation[J]. Science and Technology of Food Industry, 2021, 42(21): 166−172. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010165.

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Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation

1.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
2.
Chinese Research Academy of Environmental Sciences, Beijing 100012, China
3.
National and Local Joint Engineering Laboratory for Marine Functional Food, Rongcheng 264309, China
4.
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China

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Received Date: January 20, 2021
Available Online: August 31, 2021

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Abstract

Abstract

The tuna cooking liquor obtained by extracting protein and oil was used as the raw material to produce the seafood condiment base through yeast fermentation. Sensory evaluation and amino acid nitrogen of the reaction products were determined and odor changes were analyzed using electronic nose. Through single-factor experiments, the influence of yeast type, added amount of yeast, fermentation time, and salinity on fermentation degree and product was studied. The optimal fermentation process was further determined through response surface design. The results showed that the optimal conditions for fermentation of bonito cooking liquor were: Yeast 71B, yeast addition amount 4.5‰, fermentation time 6 h, salinity 0.26 mol/L. Under this condition, the sensory score of the fermentation broth was 9.31. The amino acid composition showed that after fermentation, umami amino acids (Asp, Glu), sweet amino acids (Gly, Ala) all increased, and bitter amino acids (Val, His) decreased significantly.
- tuna,
- fermentation,
- amino acid nitrogen,
- sensory evaluation,
- electronic nose

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References

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