Effects of Effective Microorganisms Culture on the Quality of Puffer Fish Meat

The effects of effective microorganisms (EM) culture (EM bacteria culture mode) and common culture mode on nutrient composition, texture characteristics, and characteristic flavor of puffer fish meat were compared and analyzed. The results showed that the relative content of essential amino acids (EAA) was higher in EM bacteria culture mode compared with the common culture mode, and the ratio of EAA to total amino acids and EAA to nonessential amino acids was significantly increased (P < 0.05). The contents of K, Na, and P elements were higher. Among liver fatty acids, the relative content of eicosapentaenoic acid (2.65%), docosahexaenoic acid (6.52%) and Σω-3 polyunsaturated fatty acid (9.91%) were higher. EM culture mode could improve the texture characteristics of fish meat, showing that hardness was decreased, adhesion and cohesion were increased. In addition, in the terms of characteristic flavor, the contents of amami amino acids and sweet amino acids in fish meat of EM bacteria culture mode group were higher, at the same time, the content of fishy odor substances trimethylamine (TMA) and trimethylamine oxide (TMAO) was significantly reduced (P < 0.05). The results of this study showed that the nutrition value of puffer fish under the EM bacteria culture mode was higher, the composition of amino acids and fatty acids was excellent, and the edible taste and flavor were better, which could provide valuable theoretical guidance for the application and promotion of the EM bacteria culture mode of puffer fish.