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

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.

Key words： scallop flour paste; fermentation; biochemical changes

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).”

References

1 Beddows C G, Ismail M, Steinkraus K H (1976). The use of bromelain in the investigation of fermentation. J Sci Food Agric, 11: 379-388

2 Byun M W, Lee K H, Kim D H, Kim J H, Yook H S, Ahn H J (2000). Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. J Food Prot, 63(7): 934-939

3 Chung H Y, Yung I K S, Ma W C J, Kim J S (2002). Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry. Food Res Int, 35(1): 43-53

4 Je J Y, Park P J, Jung W K, Kim S K (2005). Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem, 91(1): 15-18

5 Jiang J J, Zeng Q X, Zhu Z W, Zhang L Y (2007). Chemical and sensory changes associated Yu-lu fermentation process-A traditional Chinese fish sauce. Food Chem, 104(4): 1629-1634

6 Jinap S, Ilya-Nur A R, Tang S C, Hajeb P, Shahrim K, Khairunnisak M (2010). Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5-nucleotides. Appetite, 55(2): 238-244

7 Liu P Z (1989). The umami of Yu-lu. Food Science, (4): 37-40 (in Chinese)

8 Liu Y L, Yu J, Huang S T, Li W Q (2004). Study on the property of biological and chemical composition in the fermentation process of glutinous rice wine. Journal of Chinese Institute of Food Science and Technology, 4(1): 60-64 (in Chinese)

9 López-Cervantes J, Sánchez-Machado D I, Rosas-Rodríguez J A (2006). Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography. J Chromatogr A, 1105(1-2): 106-110

10 María V M, Julia L H, María A L Y (2007). Protein and amino acid contents in the crab, Chionoecetes opilio. Food Chem, 103(4): 1330-1336

11 Miller G L (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemitstry, (31): 426-428

12 Shen T, Wang J Y (1990). Biochemistry. 2nd ed. Beijing: Higher Education Press, 78-88

13 Shih I L, Chen L G, Yu T S, Chang W T, Wang S L (2003). Microbial reclamation of fish processing wastes for the production of fish sauce. Enzyme Microb Technol, 33(2-3): 154-162

14 Wonnop V, Soottawat B, Siriporn R, Preenapha T (2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Sci, 66(3): 579-588

15 Xu W, Yu G, Xue C H, Xue Y, Ren Y (2008). Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce. Food Chem, 107(4): 1597-1604

16 Yang W G, Xu D L, Sun C L, Wang Y H, Zhou X Y, Lu J F (2009). Changes of taste components in sinonovacula constricta during iced storage-keeping alive. Journal of Chinese Institute of Food Science and Technology, 9(3): 181-186 (in Chinese)

17 Zhang J H, Zhou G H, Zhu J H, Ma A F (2004). Changes of free-amino acid and volatile flavor compounds and its correlations in traditional processing of Jinhua ham. Journal of Nanjing Agricultural University, 27(4): 96-100 (in Chinese)

18 Zhao G M, Liu Y X, Li M Y, Zhang C H, Hao H T, Gao X Q, Sun L X (2008). Rule of muscle water activity in processing of Jinhua ham by modern technology. Scientia Agricultura Sinica, 41(10): 3240-3248 (in Chinese)

19 Zhao H J, Yang R H, Dai Z Y (2009). Sensory evaluation and taste components analysis of fermented mussel juice seasoning. Journal of Chinese Institute of Food Science and Technolog, 9(4): 185-191 (in Chinese)

20 Zhao J H, Yang L H, Li Y X, Wu X, Mao L S, Sun C J (2007). Determination of 18 free amino acids in giant panda serum by high performance liquid chromatography after derivatization with 2,4-dinitrochlorobenzene. Chinese Journal of Analysis Laboratory, 26(11): 15-19 (in Chinese)