Volume 18 Issue 2
Apr.  2022
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LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. DOI: 10.12131/20210314
Citation: LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. DOI: 10.12131/20210314
shu

Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs/National R&D Center for Aquatic Product Processing, Guangzhou 510300, China

  • 2.

    Dalian Polytechnic University/Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China

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  • Received Date: October 25, 2021
  • Revised Date: December 13, 2021
  • Accepted Date: January 04, 2022
  • Available Online: January 26, 2022
    Graphical Abstract
    • Abstract
  • In order to solve the problems of long fermentation period and difficult flavor control of traditionally fermented fish sauce, we screened a salt fermenting anaerobic bacterium (Halanaerobium fermentans) YL9-2 related to the flavor formation of traditional fish sauce from the fermentation broth of traditional fish sauce. The results show that YL9-2 could increase the content of amino acid nitrogen and shorten the quality formation time in fish sauce significantly. Meanwhile, its addition improved the food safety of fish sauce significantly, and the mass concentrations of histamine, tyramine, putrescine, cadaverine, tyramine and total biogenic amine decreased by 26.4%, 27.1%, 9.4%, 39.8%, 69.4% and 25.7% at the end of the fermentation. Besides, we applied headspace solid-phase microextraction gas chromatography-mass spectrometry to analyze the volatile flavor compounds in fish sauce. A total of 38 volatile compounds were identified. At the end of the fermentation, the concentrations of isovaleraldehyde, 2-methylbutanal, hexanal, heptanal, n-octanal, n-nonanal, 1-pentene-3-ol, 1-octen-3-ol, 2-nonone and 2-hendecanone respectively increased by 79.7%, 92.5%, 45.3%, 41.8%, 21.2%, 29.4%, 20.4%, 46.6%, 67.7% and 47.2%, which enhanced the malt, grass, cheese, fruit, mushroom, sweet and fatty flavors of fish sauce significantly. The trimethylamine concentration decreased by 61.7% compared with that during natural fermentation, significantly reducing the fishy taste of fish sauce. The results provide important technical supports for the targeted improvement of the quality, flavor and food safety of traditionally fermented fish sauce.
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