RESEARCH ARTICLE

Biochemical change of fermented scallop (Argopecten Irradians Lamarck) flour paste in different fermentation periods

  • Yawei HOU ,
  • Jie WANG ,
  • Yi CAI ,
  • Yaqiong LIU ,
  • Jianlou MU ,
  • Jianfeng SUN
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  • College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China

Received date: 12 Apr 2011

Accepted date: 04 May 2011

Published date: 05 Dec 2011

Copyright

2014 Higher Education Press and Springer-Verlag Berlin Heidelberg

Abstract

The aim of this paper was to study the biochemical changes in fermented scallop flour paste (SFP) during different fermentation periods. SFP was prepared with scallop muscles, flour koji, salt, rice koji, and neutral protease at 40°C for 12 days. Biochemical changes during fermentation were investigated. By reducing sugar content, formaldehyde nitrogen content, total acid content, and free amino acids (FAAs), the concentration of SFP was increased but water activity was decreased. Most FAAs were increased, and the amounts of glutamic acid, glycine, alanine, and leucine were high. Some amino acid concentrations were higher than their taste threshold, such as the glutamate of umami, the glycine and alanine of sweet and umami, and the arginine and lysine of bitter and sweet. They contributed significantly to the characteristic taste of SFP. Therefore, SFP is a potential seasoning agent with nutritional properties and good taste.

Cite this article

Yawei HOU , Jie WANG , Yi CAI , Yaqiong LIU , Jianlou MU , Jianfeng SUN . Biochemical change of fermented scallop (Argopecten Irradians Lamarck) flour paste in different fermentation periods[J]. Frontiers of Agriculture in China, 2011 , 5(4) : 643 -648 . DOI: 10.1007/s11703-011-1112-4

Acknowledgements

This work was financially supported by the State Oceanic Administration of the People’s Republic of China “Applied Technology of Shellfish High Value Medium Scale Research and Demonstration (No. 200805046).”
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