Optimization of Technological Conditions of Fermented Suanyu and Their Quality Analysis
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Abstract:
Suanyu using golden pomfret as raw material was prepared by natural solid-state fermentation. The fermentation conditions of Suanyu were optimized by single factor and response surface experiments. The optimum fermentation conditions were obtained by using total acid and sensory score as the indice. The optimum fermentation conditions were as follows: salt addition of 4%, cornmeal addition of 55%, fermentation temperature of 38.9 ℃, fermentation time of 21.8 days. Under these conditions, the total acid and the sensory score of fermented golden Pomfret were 4.19‰ and 92, respectively. The pH, water content, water activity, fat and protein content were all decreased after fermentation. The protein content decreased from 19.43% to 17.76%. The hardness of the product decreased from 24.70 N to 24.40 N. The adhesion, elasticity and stickiness of the product increased from 0.57 mj to 0.89 mj, from 1.43 mm to 1.41 mm, from 5.60 N to 6.20 N, respectively. The chewiness increased from 7.42 mj to 7.58 mj. The electronic nose analysis indicated that the flavor of the fermented golden Pomfret changed obviously compared with fresh material. A large number of aroma compounds were produced after fermentation, which could provide a foundation for the analysis of aroma compounds and aroma formation mechanism of the fermented Suanyu.
