Texture Properties, Characteristic Smell, Microbial Isolation and Identification of Smelly Mandarin Fish
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Abstract:
Smelly Mandarin fish is a representative flavor dish of Anhui. The traditional food possesses the representative characteristic of Anhui cuisine, such as mild rot, high concentration salt and bright color. To explore the key influence factors during fermentation for smelly Mandarin fish, the determination of texture properties and amino acids ingredients, distinction of characteristic smell components and identification of the key microorganism species during fermentation were carried out. The results showed that Mandarin fish reached optimum quality through eight days fermentation. The processed meat exhibited light smell without the fishlike smell. And the hardness of the processed meat was 3000.37 N, 1.72-fold higher than that of the fresh one. The content of crude protein and crude fat were 19.2% and 10.54%, respectively. Both histidine (3.44%) and methionine (5.01%) were 3.32-fold and 2.09-fold higher compared with those of the fresh. The volatile components of smelly Mandarin fish were mainly composed of 41.17% isopropyl amine and 20.91% propionic acid by DHS-GC-MS, and the major composition of characteristic smell was defined by propionic acid. Using the techniques of cell morphology, physiology, biochemistry, 16S rDNA molecular identification and evolutionary tree analysis, the microorganisms related to the fermentation of Mandarin fish were mainly Bacillus cereus and Bacillus thuringiensis.
