Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease
In this experiment, goldthread fish sufu was prepared from fillet surimi with inoculation of Actinomucor elegans and supplement of ginger protease. The pre-fermentation conditions were optimized by single factor and response surface tests. In the post-fermentation period, ginger protease (70 ml/500...
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Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-216.pdf |
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| author | LUO Xuan, MA Caixue, SHEN Ruimin |
| author_facet | LUO Xuan, MA Caixue, SHEN Ruimin |
| author_sort | LUO Xuan, MA Caixue, SHEN Ruimin |
| collection | DOAJ |
| description | In this experiment, goldthread fish sufu was prepared from fillet surimi with inoculation of Actinomucor elegans and supplement of ginger protease. The pre-fermentation conditions were optimized by single factor and response surface tests. In the post-fermentation period, ginger protease (70 ml/500 g pehtze) was added, the change rules of physicochemical indexes of fish sufu during post-fermentation were detected and the effect of ginger protease was evaluated. The results showed that during the pre-fermentation process, the amino acid nitrogen content of sufu gradually increased, and the macromolecular protein was degraded into small molecular polypeptide. The optimal pre-fermentation technology were fermentation time 78 h, temperature 27 ℃, and bacterial suspension inoculum 5.4%. Under the condition, the maxmum protease activity of fish sufu pehtze was 55.45 U/g. The amino acid nitrogen content of the experimental group supplemented with ginger protease was significantly higher than that of the blank group, the pH value was slightly lower than that of the blank group, and the soluble solid content was similar to that of the blank group, which proved that ginger protease had a remarkable enzymatic hydrolysis effect. |
| format | Article |
| id | doaj-art-bb02a1df38004be69ddf6a2acfaabe7c |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-bb02a1df38004be69ddf6a2acfaabe7c2025-08-20T03:04:43ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-01-0143121622110.11882/j.issn.0254-5071.2024.01.034Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger proteaseLUO Xuan, MA Caixue, SHEN Ruimin0School of Food and Biotechnology, Wuhan Institute of Design and Sciences, Wuhan 430205, ChinaIn this experiment, goldthread fish sufu was prepared from fillet surimi with inoculation of Actinomucor elegans and supplement of ginger protease. The pre-fermentation conditions were optimized by single factor and response surface tests. In the post-fermentation period, ginger protease (70 ml/500 g pehtze) was added, the change rules of physicochemical indexes of fish sufu during post-fermentation were detected and the effect of ginger protease was evaluated. The results showed that during the pre-fermentation process, the amino acid nitrogen content of sufu gradually increased, and the macromolecular protein was degraded into small molecular polypeptide. The optimal pre-fermentation technology were fermentation time 78 h, temperature 27 ℃, and bacterial suspension inoculum 5.4%. Under the condition, the maxmum protease activity of fish sufu pehtze was 55.45 U/g. The amino acid nitrogen content of the experimental group supplemented with ginger protease was significantly higher than that of the blank group, the pH value was slightly lower than that of the blank group, and the soluble solid content was similar to that of the blank group, which proved that ginger protease had a remarkable enzymatic hydrolysis effect.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-216.pdfginger protease|goldthread fish sufu|response surface methodology|amino acid nitrogen |
| spellingShingle | LUO Xuan, MA Caixue, SHEN Ruimin Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease Zhongguo niangzao ginger protease|goldthread fish sufu|response surface methodology|amino acid nitrogen |
| title | Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| title_full | Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| title_fullStr | Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| title_full_unstemmed | Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| title_short | Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| title_sort | fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease |
| topic | ginger protease|goldthread fish sufu|response surface methodology|amino acid nitrogen |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-216.pdf |
| work_keys_str_mv | AT luoxuanmacaixueshenruimin fermentationtechnologyoptimizationandphysicochemicalpropertiesofgoldthreadfishsufuwithgingerprotease |