文献类型：期刊文献

英文题名：Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

作者：Cai, Luyun[1,2];Wang, Qingjun[1];Dong, Zhijian[3];Liu, Shucheng[4];Zhang, Chaohua[4];Li, Jianrong[1,2]

机构：[1]Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China;[2]Southwest Univ, Coll Food Sci, Chongqing, Peoples R China;[3]Jiangsu Agri Anim Husb Vocat Coll, Dept Food Sci & Technol, Taizhou, Peoples R China;[4]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol, Zhanjiang, Peoples R China

年份：2017

卷号：26

期号：6

起止页码：706

外文期刊名：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000407518900008)、、EI(收录号：20173204030541)、Scopus(收录号：2-s2.0-85026806827)、WOS

基金：This study was supported by the National Natural Science Foundation of China (31401478), the National Postdoctoral Science Foundation of China (2015M570760), China Scholarship Council (201508210023), the Postdoctoral Special Funding of Chongqing City (Xm2015021), and a Research Project from the Science & Technology Department of Liaoning Province of China (No. 2015103020).

语种：英文

外文关键词：Acete chinensis; low salt fermentation; shrimp; shrimp paste

外文摘要：Changes in the biochemical, nutritional, and sensory properties of the low salt fermented shrimp paste during fermentation were studied. The total volatile base nitrogen (TVB-N) content and total viable counts significantly increased. The pH value significantly decreased, while thiobarbituric acid (TBA) content significantly increased over 14 days. The lightness (L*) value significantly decreased during the initial 7 days of fermentation and significantly increased thereafter. The redness (a*) and yellowness (b*) values and astaxanthin content of the low salt fermented shrimp paste gradually increased during the 30 days of fermentation. C16:0, C18:0, C18:1n9t, C20:1n7c, C20:5n3, and C22:6n3 were the predominant fatty acids, while aspartate, glutamate, alanine, leucine, lysine, arginine, and proline were the predominant amino acids in the shrimp paste. N-containing compounds, such as pyrazine, comprised the majority of the volatile compounds. The results obtained from quantitative descriptive analysis showed that low salt fermentation can improve the flavor of the shrimp paste and is, therefore, a promising method to industrially prepare the shrimp paste.