Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish
Abstract
The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determined when compared with the controlled samples. Besides, higher levels of volatile compounds were...
Paper Details
Title
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish
Published Date
Oct 1, 2017
Volume
41
Issue
5
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