Enhancing the Organic Selenium Content in Soy Sauce and Improving the Soy Sauce Flavor using Selenium-enriched Agaricus bisporus Powder
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this research, selenium-enriched Agaricus bisporus powder was prepared by the expiring and damaged selenium-enriched Agaricus bisporusis, which was used to replace 15% of wheat flour to produce selenium-enriched soy sauce (soy saucesample) according to the high-salt diluted state process. Results showed that the contents of total selenium and organic selenium in the soy sauce sample reached 134.65 and 122.53 µg/kg, respectively, which were 5.70-and 5.85-fold higher than those of the control soy sauce, with the conversion rate of organic selenium being 91.00% (which met the standard of selenium-enriched soy sauce). The results of physiochemical analyses showed that the contents of total nitrogen, amino acid nitrogen and salt-free solids in the soy sauce sample were 1.72, 1.03 and 22.56 g/100 mL, respectively, which were 9.55%, 19.77% and 5.13% higher than those in the control soy sauce. In addition, the intensities of mushroom, malty, alcoholic and fruity aromas of the soy sauce sample were 5 837.17%, 15.62%, 20.15% and 15.88%, respectively, higher than those of the control soy sauce. The addition of selenium-enriched Agaricus bisporus powder significantly increased the protease activities in Daqu and moromi, which was the reason why the selenium-enriched Agaricus bisporus powder increased the contents of flavor substances in soy sauce. 1-Octene-3-one, 1-octene-3-alcohol, 3-octanol and 3-octanone of selenium-enriched Agaricus bisporus powder endowed the soy sauce sample with mushroom aroma. Moreover, selenium-enriched Agaricusbisporus powder promoted the proliferation of aroma-producing microorganisms in moromi, which in turn increased the intensities of malty, alcoholic and fruity aromas in soy sauce sample. In this research, a selenium-enriched soy sauce with good flavor was developed using the expiring and damaged selenium-enriched Agaricusbisporus, which provides a technical reference for Agaricusbisporus and soy sauce manufacturing to increase the added value of products.
