Abstract
The regulation of quality characteristics of fermented aquatic food based on microbial metabolic interaction is a hot spot in the innovative processing of aquatic products around the world. In this study, electronic sensory system, gas phase method and liquid phase method based on mass spectrometry were used to study the effects of the interaction between Lactiplantibacillus plantarum and Latilactobacillus sakei on the quality and flavor of dry-cured tilapia. The targeted supplementation of Latilactobacillus sakei S199 can improve the texture and flavor characteristics of tilapia meat fermented by Lactiplantibacillus plantarum 550. Latilactobacillus sakei S199 can cross metabolize with Lactiplantibacillus plantarum 550 to produce more 1-Octen-3-ol, 3-methyl-1-Butanol, 1-Hexanol, 2-ethyl-1-Hexanol, (E)-2-Octen-1-ol, 2-Heptanone, 3-Octanone, 2-Pentyl-Furan, and 2,5-diethyltetrahydro-Furan, and reduce the content of Heptanal, Nonanal, and Benzaldehyde to enhance the aroma of fermented tilapia fish. The aroma intensity increased by three times, from 129.46 μg/kg to 373.02 μg/kg, white the bitterness of tilapia meat fermented by the two bacteria was reduced by half, from 231.26 μg/g to 153.65 μg/g. The interaction of Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 promoted proteolysis and utilized the FAAs and other small molecular compounds to generate other flavor compounds. The results were helpful to understand the effect of the interaction between Lactiplantibacillus plantarum 550 and Latilactobacillus sakei S199 on the flavor formation of dry cured tilapia.
Published Version
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