Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature

Abstract

How to ensure low-salt fermented food safety with good flavor under non-acidic conditions is a challenge. Temperature is one of the key environmental parameters that affect the growth of microorganism and enzyme activity. The effects of fermentation for 4 days at 4 °C, 10 °C, 20 °C and 20-10 °C (20 °C for 2 days followed by 10 °C for 2 days) on the flavor, microbial and physicochemical properties of low-salt fermented bream were investigated. Results showed that compared with 4 °C-fermentation, higher fermentation temperature (10 °C, 20 °C, 20-10 °C) could accelerate protein degradation and facilitate the formation of flavor substances during fermentation of bream. The volatile flavor compounds of 20 °C and 20-10 °C two-stage fermentation groups were similar. After 4 days of fermentation, highest content of alcohols, ketones and esters were observed in two-stage fermentation group (20-10 °C). For comparison with 20 °C-fermentation, two-stage fermentation (20-10 °C) reduced the contents of total volatile basic nitrogen, cadaverine, putrescine and total biogenic amines significantly (p < 0.05), and inhibited the growth of harmful microorganisms (Pseudomonas and Coliforms). Results suggested that two-stage fermentation with different temperature provided a potential method that facilitated improving the flavor and safety of low-salt fermented bream.