The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao

XIANG Xiulian; ZHAO Huijun; WANG Yurong; HOU Qiangchuan; WANG Ting; YANG Ying; GUO Zhuang

doi:10.13386/j.issn1002-0306.2022020084

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 108-114. > DOI: 10.13386/j.issn1002-0306.2022020084

XIANG Xiulian, ZHAO Huijun, WANG Yurong, et al. The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao[J]. Science and Technology of Food Industry, 2023, 44(17): 108−114. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020084.

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The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao

XIANG Xiulian^{1, 2,},
ZHAO Huijun^{1, 2},
WANG Yurong^{1, 2},
HOU Qiangchuan^{1, 2},
WANG Ting³,
YANG Ying³,
GUO Zhuang^{1, 2, ,}

1.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China
2.
Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China
3.
Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China

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Received Date: February 13, 2022
Available Online: July 04, 2023

Graphical Abstract

Abstract

Abstract

On the basis of using electronic tongue and electronic nose to evaluate the quality of Zhaguangjiao, MiSeq high-throughput sequencing technology was used to analyze the bacterial diversity and explore the effect of different salt concentration on its quality. The results showed that with the increase of salt concentration, the taste and flavor indexes changed regularly. At the gate level, Firmicutes (84.87%) gradually increased, while Proteobacteria (13.65%) decreased gradually. At the genus level, the relative content of Lactobacillus increased gradually, and the average relative content was as high as 60.20%. When the salt concentration was 5%, the flora structure of Zhaguangjiao tended to be stable, and strength of good indicators (umami) in flavor and taste was moderate, while the relative intensity of defective indicators (sourness) was generally low. Thus, it can be seen that adding 5% salt to the Zhaguangjiao can significantly improve the quality of the Zhaguangjiao.
- Zhaguangjiao,
- salt added,
- electronic tongue,
- electronic nose,
- high throughput sequencing,
- bacterial diversity

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References

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