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| Effect of Fermentation Methods on Microflora and Volatile Compounds in Huangshan Smelly Mandarin Fish |
| ZHOU Yingqin, YAN Yan, YIN Junfeng, HUANG Jingjing, ZHANG Fusheng, CUI Kai, QIAN Kun, JIANG Jian, XIE Ningning |
| 1.Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China; 2.Institute of Fisheries, Anhui Academy of Agricultural Sciences, Hefei 230031, China |
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Abstract The only way to obtain Huangshan smelly mandarin fish is through salting-fermentation. In this experiment, smelly mandarin fish was made by using the dry salting, wet salting or spice-assisted wet salting method, and raw fish was used as a control to investigate the effects of different fermentation methods on the microflora composition and volatile compounds in smelly mandarin fish. At the same time, sensory evaluation was carried out. The results showed that the effects of different fermentation methods on the microflora and volatile compounds of smelly mandarin fish were different. The dominant microbial community composition in dry-salted fish was almost consistent with that in raw fish, while a striking difference was observed between wet-salted and raw fish, but Lactobacillus sake was dominant in both raw and wet-salted fish. Wet-salted fish produced more volatile compounds than dry-salted fish. Furthermore, addition of spices to wet-salted fish increased the production of aroma compounds imparting the best sensory quality to smelly mandarin fish.
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2019, Vol. 33 
