Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean
In this study, the model of mixed fermentation was constructed using the chicken and soybean, in order to explore its differences (on the content of protein, amino acid nitrogen, free amino acids, volatile flavor substances and on the activity of protease) from a single fermented soybean product. Th...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010348 |
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| author | Zhengyu LONG Jinhao ZOU Huaigu YANG Guopu REN Qingming CAO Daobang TANG |
| author_facet | Zhengyu LONG Jinhao ZOU Huaigu YANG Guopu REN Qingming CAO Daobang TANG |
| author_sort | Zhengyu LONG |
| collection | DOAJ |
| description | In this study, the model of mixed fermentation was constructed using the chicken and soybean, in order to explore its differences (on the content of protein, amino acid nitrogen, free amino acids, volatile flavor substances and on the activity of protease) from a single fermented soybean product. The results showed that fermentation induced a decline of the content of protein, but an increase in amino acid nitrogen, free amino acids and the activity of protease, respectively. Compared with the soybean fermentation group, the mixed fermentation group had significantly higher concentrations of umami amino acids and total free amino acids, and richer volatile flavor substances during fermentation, in which 3-methylthiopropionaldehyde, benzaldehyde, phenylacetaldehyde, and 1-octen-3-ol were regarded as the key differential compounds by means of orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). The current study contributed to the development of new soybean-based condiment and provided a theoretical reference for quality control of soybean fermentation products. |
| format | Article |
| id | doaj-art-0ac4211208cf415bad48d153ca821079 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-0ac4211208cf415bad48d153ca8210792025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146129230110.13386/j.issn1002-0306.20240103482024010348-1Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and SoybeanZhengyu LONG0Jinhao ZOU1Huaigu YANG2Guopu REN3Qingming CAO4Daobang TANG5Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaCollege of Food Science and Engineering, Central South University of Forestry and Technology,Changsha 410004, ChinaCollege of Food Science and Engineering, Central South University of Forestry and Technology,Changsha 410004, ChinaSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaIn this study, the model of mixed fermentation was constructed using the chicken and soybean, in order to explore its differences (on the content of protein, amino acid nitrogen, free amino acids, volatile flavor substances and on the activity of protease) from a single fermented soybean product. The results showed that fermentation induced a decline of the content of protein, but an increase in amino acid nitrogen, free amino acids and the activity of protease, respectively. Compared with the soybean fermentation group, the mixed fermentation group had significantly higher concentrations of umami amino acids and total free amino acids, and richer volatile flavor substances during fermentation, in which 3-methylthiopropionaldehyde, benzaldehyde, phenylacetaldehyde, and 1-octen-3-ol were regarded as the key differential compounds by means of orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). The current study contributed to the development of new soybean-based condiment and provided a theoretical reference for quality control of soybean fermentation products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010348chicken-soybean pastesfermentationfree amino acidsvolatile flavor substances |
| spellingShingle | Zhengyu LONG Jinhao ZOU Huaigu YANG Guopu REN Qingming CAO Daobang TANG Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean Shipin gongye ke-ji chicken-soybean pastes fermentation free amino acids volatile flavor substances |
| title | Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean |
| title_full | Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean |
| title_fullStr | Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean |
| title_full_unstemmed | Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean |
| title_short | Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean |
| title_sort | evaluation of changes in protein amino acids and flavor during mixed fermentation of chicken and soybean |
| topic | chicken-soybean pastes fermentation free amino acids volatile flavor substances |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010348 |
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