Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybea...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Jing Yang Zihan Li Xinping Lin Sufang Zhang Chaofan Ji |
| author_facet | Jing Yang Zihan Li Xinping Lin Sufang Zhang Chaofan Ji |
| author_sort | Jing Yang |
| collection | DOAJ |
| description | Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybean fermentation to evaluate their effects on the quality of the resulting seasonings. <i>Tetragenococcus halophilus</i> was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings revealed that natural fermentation resulted in higher protein hydrolysis in soy fish skin paste compared to soy fish paste. Across all fermentation conditions, amino acid nitrogen levels increased, while total volatile basic nitrogen levels decreased in both pastes, indicating improved quality. Additionally, microbial fermentation significantly reduced biogenic amine content in soy fish paste, enhancing safety. Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed the strengths of both methods, achieving improved safety and enhanced flavor profiles while elevating overall product quality. These findings suggest a promising way to transform freshwater fish by-products into high-value condiments, advancing sustainable food processing. |
| format | Article |
| id | doaj-art-4ce578fb48c54b59be965245f8f57937 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4ce578fb48c54b59be965245f8f579372025-01-10T13:17:48ZengMDPI AGFoods2304-81582025-01-0114110610.3390/foods14010106Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-ProductsJing Yang0Zihan Li1Xinping Lin2Sufang Zhang3Chaofan Ji4SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaFreshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybean fermentation to evaluate their effects on the quality of the resulting seasonings. <i>Tetragenococcus halophilus</i> was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings revealed that natural fermentation resulted in higher protein hydrolysis in soy fish skin paste compared to soy fish paste. Across all fermentation conditions, amino acid nitrogen levels increased, while total volatile basic nitrogen levels decreased in both pastes, indicating improved quality. Additionally, microbial fermentation significantly reduced biogenic amine content in soy fish paste, enhancing safety. Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed the strengths of both methods, achieving improved safety and enhanced flavor profiles while elevating overall product quality. These findings suggest a promising way to transform freshwater fish by-products into high-value condiments, advancing sustainable food processing.https://www.mdpi.com/2304-8158/14/1/106fish by-productsstarter culturesfood fermentationcondiments |
| spellingShingle | Jing Yang Zihan Li Xinping Lin Sufang Zhang Chaofan Ji Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products Foods fish by-products starter cultures food fermentation condiments |
| title | Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products |
| title_full | Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products |
| title_fullStr | Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products |
| title_full_unstemmed | Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products |
| title_short | Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products |
| title_sort | impact of enzyme microbe combined fermentation on the safety and quality of soy paste fermented with grass carp by products |
| topic | fish by-products starter cultures food fermentation condiments |
| url | https://www.mdpi.com/2304-8158/14/1/106 |
| work_keys_str_mv | AT jingyang impactofenzymemicrobecombinedfermentationonthesafetyandqualityofsoypastefermentedwithgrasscarpbyproducts AT zihanli impactofenzymemicrobecombinedfermentationonthesafetyandqualityofsoypastefermentedwithgrasscarpbyproducts AT xinpinglin impactofenzymemicrobecombinedfermentationonthesafetyandqualityofsoypastefermentedwithgrasscarpbyproducts AT sufangzhang impactofenzymemicrobecombinedfermentationonthesafetyandqualityofsoypastefermentedwithgrasscarpbyproducts AT chaofanji impactofenzymemicrobecombinedfermentationonthesafetyandqualityofsoypastefermentedwithgrasscarpbyproducts |