Abstract
ABSTRACTThe present study investigated the flavour characteristics and key volatile components of fermented squid (Dosidicus gigas) as well as their formation mechanism by three different starter cultures of lactic acid bacteria (LAB) and natural squid. The sensory assessment, volatile compounds, as well as the amino acids of the mixed fermented squid were detected using pickled brine as samples of fermented squid. A total 88 types of volatile compounds were found in four samples by 0–72 h of fermentation. After fermentation by LAB, the volatile compounds of squid showed that the fermented squid with different started cultures differed mainly in terms of numbers of alcohols, ketones, and esters. Furthermore, the amounts of volatile compounds among three starter cultures were also obviously different. Gas Chromatography-Mass Spectrometer (GC-MS) analysis indicated that the mixed fermentation process contained relatively higher (+)-limonene (11.71%) (lemon scent) and 3-hydroxy-2-butanone (5.72%) (creamy taste). These compounds were not detected in the control group. The main flavour compounds of nonanal and 2, 4-decadienal were gradually reduced. Meanwhile, 2, 3-butanedione, 2-heptanone, 2-pentylfuran, and nonanoic acid are the key flavour components. The total principal component is 94.01%, which were clarified by electronic nose in combination with principal components analysis. After mixed fermentation by LAB, the total amino acid (TAA) content reached 85.36 g/100 g, which was almost twice the amount of the control, especially in aspartate, glutamate, and threonine. Our results indicated that LAB has obvious effects on deodorization and flavour promotion during the fermentation of squid. This study provided an important basis for the further development and utilization of squid.
Highlights
Jumbo or giant squid (Dosidicus gigas) is an important cephalopod
Electronic nose was successfully employed for the identification and differentiation of fermented squid products by lactic acid bacteria (LAB)
The volatile compounds in squid samples were identified by GCMS-HS, indicating that fermented squid with different starter cultures varied mainly in the numbers of alcohols, ketones, and esters
Summary
Jumbo or giant squid (Dosidicus gigas) is an important cephalopod. It is one of the major invertebrate species in the Eastern Pacific, which is regarded as one of the most important ocean seafood currently. Salt has been added to extend the shelf life of squid at a very high concentration (20–30%). This may cause health problems such as cardiovascular and renal diseases in certain individuals. [9] In this situation, low-salted and fermented squid by lactic acid bacteria (LAB) appears to be an attractive product for health-conscious consumers This may cause health problems such as cardiovascular and renal diseases in certain individuals. [7] consumers worldwide are becoming increasingly aware of the relationship between diet and health, and the market for so-called functional foods has been growing in recent years. [8] It was estimated that among the functional foods, probiotic food accounted for a percentage of 60–70% of the total market. [9] In this situation, low-salted and fermented squid by lactic acid bacteria (LAB) appears to be an attractive product for health-conscious consumers
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