FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (19): 91-98.doi: 10.7506/spkx1002-6630-20221028-296

• Food Engineering • Previous Articles    

Effect of Ultrasonic-Assisted Treatment on the Flavor and Quality of Fermented Mackerel Enzymatic Hydrolysate

GUO Zhengchang, LIU Zhiyu, FANG Xubo, CHEN Xiao’e, ZHOU Xiaomin, LI Zhen, MA Yuqiao, CHEN Bei, GAO Xiaonan, YANG Huicheng   

  1. (1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; 2. Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; 3. Zhejiang International Maritime College, Zhoushan 316021, China; 4. Zhejiang Xingye Group Co., Ltd., Zhoushan 316000, China; 5. Zhejiang Marine Development Research Institute, Zhoushan 316021, China)
  • Published:2023-11-07

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Abstract: In order to investigate the effect of ultrasound-assisted fermentation on its flavor and quality, mackerel enzymatic hydrolysate was, fermented with Saccharomyces longosporus to enhance the flavor, and flavor and quality changes during different fermentation stages were monitored by measurement of total bacterial count and amino acid nitrogent content, sensory evaluation, and principal component analysis (PCA) of electronic nose data. Meanwhile, nutritional evaluation of the fermented product was carried out by analysis of free and essential amino acid composition, and the composition of flavor compounds was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). It was found that PCA effectively distinguished the flavor differences between the ultrasound and control groups during the fermentation process. The total bacterial count, amino acid nitrogen content and sensory score of the ultrasound group were higher than those of the control group during the whole fermentation process. On day 12 of fermentation, the ultrasound group had the best flavor quality with a total bacterial count of 8.90 (lg(CFU/mL)) and an amino acid nitrogen content of 0.78 g/100 g, and the fermented product had a rich umami taste and a fruity aroma. Moreover, the content of total free amino acids in the fermented product was 6.373 g/100 g, and the essential amino acid index (EAAI) value was 82.90, indicating a high nutritional value. GC-IMS results showed that the contents of off-flavor compounds such as, saturated straight-chain aldehydes gradually decreased, or even disappeared after 12 days of fermentation. In contrast, the contents of unsaturated alcohols and aroma-active substances (ketones and esters) significantly increased in the ultrasonic group compared with the control group. Thus, ultrasound-assisted treatment could improve the flavor quality of fermented mackerel enzymatic hydrolysate. This study may provide a theoretical basis for the application of ultrasonic technology in the development of seafood seasoning.

Key words: mackerel; ultrasound-assisted treatment; enzymatic hydrolysate; fermentation; flavor quality

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