Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation
In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results sh...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1815 |
| _version_ | 1797602643232686080 |
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| author | Zhihong Zhong Zhiyun Wang Yi Zhang Baodong Zheng Hongliang Zeng |
| author_facet | Zhihong Zhong Zhiyun Wang Yi Zhang Baodong Zheng Hongliang Zeng |
| author_sort | Zhihong Zhong |
| collection | DOAJ |
| description | In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results showed that with the extension of fermentation time, the contents of amino nitrogen, total acid, ammonium salt and ash increased gradually, while the pH value, moisture, fat, protein and carbohydrate decreased gradually. Short-chain alkanes such as nitrogen oxides and methane were the main causes of odor. Freshness, salinity and richness were the main indexes of kelp paste taste. Many quality indexes, such as amino nitrogen and protein, were significantly related to the odor sensor, which can better reflect the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness and salty taste, which can better reflect the taste of kelp paste during fermentation. To sum up, there was a significant correlation between the quality characteristics and sensory quality of kelp paste, so the relationship between quality characteristics and sensory characteristics in kelp paste can be clarified. |
| first_indexed | 2024-03-11T04:19:30Z |
| format | Article |
| id | doaj.art-b8776b43e7944472bffb58eeb7d71611 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:30Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b8776b43e7944472bffb58eeb7d716112023-11-17T22:55:13ZengMDPI AGFoods2304-81582023-04-01129181510.3390/foods12091815Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during FermentationZhihong Zhong0Zhiyun Wang1Yi Zhang2Baodong Zheng3Hongliang Zeng4Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaIn order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results showed that with the extension of fermentation time, the contents of amino nitrogen, total acid, ammonium salt and ash increased gradually, while the pH value, moisture, fat, protein and carbohydrate decreased gradually. Short-chain alkanes such as nitrogen oxides and methane were the main causes of odor. Freshness, salinity and richness were the main indexes of kelp paste taste. Many quality indexes, such as amino nitrogen and protein, were significantly related to the odor sensor, which can better reflect the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness and salty taste, which can better reflect the taste of kelp paste during fermentation. To sum up, there was a significant correlation between the quality characteristics and sensory quality of kelp paste, so the relationship between quality characteristics and sensory characteristics in kelp paste can be clarified.https://www.mdpi.com/2304-8158/12/9/1815kelp paste<i>Aspergillus oryzae</i><i>Aspergillus niger</i>fermentationquality characteristicssensory characteristics |
| spellingShingle | Zhihong Zhong Zhiyun Wang Yi Zhang Baodong Zheng Hongliang Zeng Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation Foods kelp paste <i>Aspergillus oryzae</i> <i>Aspergillus niger</i> fermentation quality characteristics sensory characteristics |
| title | Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation |
| title_full | Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation |
| title_fullStr | Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation |
| title_full_unstemmed | Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation |
| title_short | Correlation Study between Quality and Sensory Characteristics of Kelp Paste by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i> during Fermentation |
| title_sort | correlation study between quality and sensory characteristics of kelp paste by i aspergillus oryzae i and i aspergillus niger i during fermentation |
| topic | kelp paste <i>Aspergillus oryzae</i> <i>Aspergillus niger</i> fermentation quality characteristics sensory characteristics |
| url | https://www.mdpi.com/2304-8158/12/9/1815 |
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