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Frontiers of Agriculture in China

ISSN 1673-7334

ISSN 1673-744X(Online)

CN 11-5729/S

Front Agric Chin    2011, Vol. 5 Issue (4) : 643-648    https://doi.org/10.1007/s11703-011-1112-4
RESEARCH ARTICLE
Biochemical change of fermented scallop (Argopecten Irradians Lamarck) flour paste in different fermentation periods
Yawei HOU, Jie WANG(), Yi CAI, Yaqiong LIU, Jianlou MU, Jianfeng SUN
College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China
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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.

Keywords scallop flour paste      fermentation      biochemical changes     
Corresponding Author(s): WANG Jie,Email:wj591010@163.com   
Issue Date: 05 December 2011
 Cite this article:   
Jie WANG,Yi CAI,Yaqiong LIU, et al. Biochemical change of fermented scallop (Argopecten Irradians Lamarck) flour paste in different fermentation periods[J]. Front Agric Chin, 2011, 5(4): 643-648.
 URL:  
https://academic.hep.com.cn/fag/EN/10.1007/s11703-011-1112-4
https://academic.hep.com.cn/fag/EN/Y2011/V5/I4/643
Fig.1  Flowchart of SFP process
Fig.2  The change in reducing sugar content during fermentation
Fig.3  The change in total acid content during fermentation
Fig.4  The change of formaldehyde nitrogen content during fermentation
Fig.5  The change of water activity during fermentation
FAAsPercentage compositions during different fermentation periods (g/kg)
On the mixing dayOn the 4th dayOn the 8th dayOn the 12th
aspartic acid0.08±0.050.69±0.110.97±0.021.00±0.01
glutamic acid0.50±0.123.72±0.624.30±0.284.31±0.19
histidine0.04±0.010.29±0.060.31±0.130.32±0.03
serine0.19±0.041.17±0.111.26±0.211.27±0.19
arginine0.25±0.040.30±0.060.31±0.010.32±0.02
glycine4.79±1.104.75±0.334.73±0.624.71±0.14
threonine0.62±0.030.83±0.040.84±0.06
taurine1.47±0.461.30±0.121.17±0.211.15±0.11
proline0.36±0.021.45±0.121.49±0.101.50±0.03
alanine0.40±0.034.89±0.235.56±0.165.63±0.07
valine0.11±0.010.95±0.010.98±0.021.06±0.01
methionine0.02±0.010.37±0.020.41±0.010.39±0.01
isoleucine0.09±0.011.55±0.121.72±0.071.72±0.12
leucine0.17±0.011.92±0.172.07±0.082.11±0.10
tryptophan0.48±0.100.49±0.080.50±0.04
phenylalanine0.12±0.021.13±0.231.17±0.101.17±0.12
lysine0.15±0.030.94±0.060.94±0.030.95±0.08
tyrosine0.79±0.031.44±0.271.66±0.081.71±0.08
essential amino acid0.68±0.038.00±0.108.69±0.208.81±0.30
semi-essential amino acid0.29±0.040.59±0.050.62±0.130.64±0.03
Totala9.55±1.3827.99±0.6430.45±1.1030.73±0.71
Tab.1  The percentage compositions of FAAs in SFP during different fermentation periods
Fig.6  Change of the flavor free amino acids content with different fermentation time
FAAsContent (g/kg)Taste threshold (g/kg)Multiples relationship
aspartic acid1.001.001.00
glutamic acid4.310.3014.37
histidine0.320.201.60
serine1.271.500.85
arginine0.320.103.20
glycine4.711.104.28
threonine0.842.600.32
proline5.633.001.88
alanine1.500.602.50
valine1.061.500.71
methionine0.390.301.30
isoleucine1.720.901.91
leucine2.113.800.56
phenylalanine1.171.500.78
lysine0.960.501.92
Tab.2  Relationship between FAAs concentration and taste threshold of SFP
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