Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation.

Abstract

The inoculated fermentation is an effective way to shorten fermentation time and improve the flavor quality in fermented food. Therefore, this work aims to analyze the difference between traditional and inoculated fermentation, and explore the mechanism of flavor formation in mandarin fish during fermentation. Results showed that a total of 67 volatile compounds were detected, and 13 key flavor compounds were identified in fermented mandarin fish. Inoculation promotes the oxidation and hydrolysis of fatty acids, thus forming more aldehydes and alcohols. Moreover, inoculated fermentation inhibited the growth of Enterococcus, Carnobacterium and Morganella, thereby reducing indole content. In addition, inoculation increased the taste activity values of Glu, Gly and Ala, which improved umami taste and sweet taste of fermented mandarin fish. In short, the mixed inoculation shortened the fermentation time from 12d to 8d, which improved the flavor quality of fermented mandarin fish.