Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Abstract

This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantarum. Compared with the two control samples, those exposed to combined Flavourzyme and L. plantarum fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. plantarum may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.

Keywords

• Grass carp
• Lactobacillus plantarum
• Favourzyme
• Fermentation
• Free amino acid