Abstract
Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
Highlights
Depending on different pigmentation, seaweeds are divided into red algae, green algae and brown algae [1]
Volatile compounds in kelp were detected using Headspace-Solid Phase Microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS)
We studied the effect of microbial fermentation on the odor of kelp
Summary
Seaweeds are divided into red algae, green algae and brown algae [1]. Kelp (Laminaria japonica) belongs to brown algae and is rich in nutrients such as iodine, protein, alginate, glycol, amino acids and polyunsaturated fatty acids [2]. Fucoidan, which is rich in kelp, has immune modulating, antioxidant and anti-inflammatory effects [3]. The world’s leading seaweed producers are China, Indonesia and the Philippines. These three countries have the largest number of seaweed species and the longest history of seaweed consumption [5]. In addition to being used for the production of hydrocolloids and in agriculture, most of the harvested seaweeds are used for food (75%) [6]. The global market share of seaweed aquaculture production for food and other uses is still less than 1% of the total biomass production [3,7]
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