A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality

Ying Li; Weijun Leng; Jiani Xue; Ruichang Gao; Li Yuan

doi:10.26599/FSAP.2023.9240030

Food Science of Animal Products 2023, 1(3): 9240030 https://doi.org/10.26599/FSAP.2023.9240030

Research Article |

Open Access | Issue | Published: 13 December 2023

A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality

Show Author's Information Hide Author's Information Ying Li, Weijun Leng, Jiani Xue, Ruichang Gao, Li Yuan(

)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Keywords:

flavor, strain fortification, two-step fermentation, shrimp paste

Cite this article:

Li Y, Leng W, Xue J, et al. A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality. Food Science of Animal Products, 2023, 1(3): 9240030. https://doi.org/10.26599/FSAP.2023.9240030

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Abstract

A two-step rapid fermentation shrimp paste process based on strain enhancement was developed by inoculating functional strains into shrimp paste in two steps. This improved the drawbacks of traditional fermented shrimp paste products, such as their lengthy fermentation times, high salt contents, and unstable fermentation quality. Single factorial and response surface analyses was employed to optimize the two-step fermentation process, and the physicochemical indices, sensory and volatile components of the rapid fermentation products were analyzed and compared with the uninoculated fermented shrimp paste. The results showed that the optimal process parameters for the one-step fermentation with Cladosporium Z3 were 12 d, 21 ℃ and 3% (V/V) inoculum, and the optimal parameters for the two-step fermentation with Enterococcus faecalis X1 were 4 d, 25 ℃ and 4% (V/V) inoculum. Compared with the uninoculated fermented shrimp paste, the two-step fermented shrimp paste samples with starters had higher amino acid nitrogen (AAN) content, more complete protein hydrolysis and lower total volatile base nitrogen (TVB-N) content, while the two-step fermentation method with intensified starters was able to promote the formation of good flavor and the good quality of shrimp paste.

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A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality

Show Author's information Hide Author's Information Ying Li, Weijun Leng, Jiani Xue, Ruichang Gao, Li Yuan(

)

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Abstract

Keywords: flavor, strain fortification, two-step fermentation, shrimp paste

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Acknowledgements

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Publication history

Received: 09 July 2023

Revised: 21 August 2023

Accepted: 04 September 2023

Published: 13 December 2023

Issue date: October 2023

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Acknowledgements

This project had support from the National Key R & D Program of China (2019YFD0901903).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).