title: Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
abstract: Silver carp fish pastes inoculated with or without a douchi starter culture containing live  Aspergillus oryzae  were fermented for 30 days to produce two different fermented products, designated CulF and ConF, respectively. Protein degradation and flavor compound production during the course of fermentation were monitored. Proteolytic activity, generally higher in CulF than in ConF (P < 0.05) and dominated by acidic and serine proteases, declined to an overall minimum after 30 days. Myosin in the CulF and ConF extractives was completely degraded after 1 and 5 days, respectively. The content of free amino acids and low molecular weight (<1.3 kDa) peptides rose rapidly in CulF and progressively in ConF (P < 0.05). Ethanol, silanediol, pyrazine, phenol, and formic acid were prevalent volatile compounds in CulF, whereas butanol, butanoic acid, and acetic acid were abundant in ConF. Therefore, douchi-inoculated fermentation is an attractive process to produce savory fish pastes.
authors.affiliation: State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Ladislaus M
authors.initials: LM
authors.lastname: Kasankala
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
mesh_terms: D000818:Animals; D001236:Aspergillus oryzae / Q000378:metabolism*; D002347:Carps / Q000378:metabolism* / Q000382:microbiology; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D029941:Fish Proteins / Q000378:metabolism*; D005421:Flavoring Agents / Q000378:metabolism*; D005516:Food Microbiology; D010447:Peptide Hydrolases / Q000378:metabolism*
chemical_list: D029941:Fish Proteins; D005421:Flavoring Agents; D010447:Peptide Hydrolases