Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented and Inoculated Fermented of Mei yu

Abstract

Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu were investigated. Methods: The sensory evaluation, color, texture and composition of volatile flavor compounds of Mei yu prepared by traditional fermentation and inoculated fermentation with Lactobacillus sakei JXNU1-3 with different salt concentration during fermentation were compared by sensory evaluation, electronic nose, texture analyzer and solid phase micro-extraction and gas chromatography-mass spectrometry (SPEM/GC-MS). Result: It was showed that inoculated fermented Mei yu with a salt concentration of 2% and fermentation time of 3 days had better color, texture, and higher sensory score. The inoculated fermented Mei yu had lower response values to sulfides and methylated compounds compared with the traditional fermented Mei yu. Further, the main flavor substances and key flavor components of these two fermented fish samples were similar. However, compared with inoculated fermented Mei yu, isoamyl alcohol (sour odor) and 2-acetylpyrrole (musty odor) compounds were only detected in traditional fermented Mei yu. Conclusions: Compared with traditional fermentation, inoculated fermentation could reduce the corruption degree and improve the sensory quality of Mei yu, which indicated that Lactobacillus sakei JXNU1-3 could be used as a good starter culture for the development of inoculated fermentation technology of Mei yu.

Keywords

• mei yu
• lactobacillus sakei jxnu1-3
• inoculated fermentation
• sensory quality
• flavor