Analysis of factors related to browning of red sour soup during fermentation

Zhiqi Liu; Zhiqi Liu; Xiaojie Zhou; Xiaojie Zhou; Ming Wen; Ming Wen; Zhouliang Gong; Zhouliang Gong; Bilian Lin; Bilian Lin; Liangzhong Zhao; Liangzhong Zhao; Jianrong Wang; Jianrong Wang; Jianrong Wang

doi:10.3389/fnut.2023.1092745

Frontiers in Nutrition (Feb 2023)

Analysis of factors related to browning of red sour soup during fermentation

Zhiqi Liu,
Zhiqi Liu,
Xiaojie Zhou,
Xiaojie Zhou,
Ming Wen,
Ming Wen,
Zhouliang Gong,
Zhouliang Gong,
Bilian Lin,
Bilian Lin,
Liangzhong Zhao,
Liangzhong Zhao,
Jianrong Wang,
Jianrong Wang,
Jianrong Wang

Affiliations

Zhiqi Liu: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Zhiqi Liu: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Xiaojie Zhou: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Xiaojie Zhou: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Ming Wen: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Ming Wen: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Zhouliang Gong: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Zhouliang Gong: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Bilian Lin: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Bilian Lin: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Liangzhong Zhao: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Liangzhong Zhao: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Jianrong Wang: College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
Jianrong Wang: Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
Jianrong Wang: Shenzhen Raink Ecology & Environment Co., Ltd., Shenzhen, China

DOI: https://doi.org/10.3389/fnut.2023.1092745
Journal volume & issue: Vol. 10

Abstract

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As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to browning during the process of fermentation. Herein, the changes in various factors related to browning from group spontaneous (RSS-SF) and inoculant fermentation (RSS-IF) were determined and analyzed. Firstly, the activity changes of enzymes related to browning indicated that browning of group RSS-SF and RSS-IF during fermentation was not related to enzymatic browning. Secondly, path analysis revealed that the main factors related to non-enzymatic browning of group RSS-SF and RSS-IF were oxidation of polyphenol and degradation of ascorbic acid (Vc). The results of this study not only identifies the main factors associate with browning of RSS, but also provides foundation on how to control the browning of RSS in further study.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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