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Qixing Jiang - One of the best experts on this subject based on the ideXlab platform.

  • Effect of commercial starter cultures on the quality characteristics of Fermented Fish-chili paste
    Lwt - Food Science and Technology, 2020
    Co-Authors: Yanshun Xu, Qixing Jiang
    Abstract:

    Abstract The effects of commercial starter cultures on the quality characteristics of Fermented Fish-chili paste were investigated. Five batches of Fish-chili paste were prepared with different starter cultures, namely, SBM-52 (Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus pentosaceus and Pediococcus lactis), PRO-MIX5 (Staphylococcus xylosus, Lactobacillus plantarum and Lactobacillus sakei), WBX-43 (Staphylococcus xylosus and Staphylococcus carnosus), V3 (Lactobacillus plantarum), and CO (spontaneous fermentation) as the control. The results showed that all the starter cultures accelerated the growth of lactic acid bacteria and obviously reduced the Enterobacteriaceae count compared with the CO batch. SBM-52, PRO-MIX5 and V3 quickly reduced the pH, and there was no obvious difference in the protease activities among these five batches (P > 0.05). The SBM-52 batch displayed a significantly higher level of total free amino acids than the control (P

  • Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines and Physicochemical Quality of Low-salt Fermented Fish.
    Journal of Food Protection, 2020
    Co-Authors: Yanshun Xu, Qixing Jiang
    Abstract:

    ABSTRACT: The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt Fermented Fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of Fermented Fish during transport and storage.

  • Aroma profiles of commercial Chinese traditional Fermented Fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression
    International Journal of Food Properties, 2020
    Co-Authors: Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu
    Abstract:

    In this study, the aroma volatile compounds of commercial Chinese traditional Fermented Fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and qua...

  • Preparation of High-Quality Fermented Fish Product.
    Journal of Visualized Experiments, 2019
    Co-Authors: Fang Yang, Yanshun Xu, Qixing Jiang, Yu-duan Diao, Dawei Yu, Peipei Yu, Xiao-bei Zhan
    Abstract:

    This protocol provides a method for preparation of industrialized Fermented Fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating Fish cubes in 6-12% (w/v) salt solution (1:1, Fish cube mass to solution volume); (3) drying Fish cubes to a water content of 50-60% by hot air (40-60 °C) or by vacuum; (4) fermentation involving inoculating Fish cubes with 0.4-1.6% (w/w) S. cerevisiae in flavor solution to Fish cubes and fermenting at 25-35 °C for 6-10 h; (5) sealing Fish cubes in vacuum packages with marinating and fermenting solutions; (6) sterilizing at 115-121 °C for 10-20 min. The sturgeon meat product prepared by this method has delicious taste which is mellow and thick, has various types and large amounts of volatile flavor compounds such as alcohols and esters which could mask musty and unpleasant odor from Fish, has moderate salt content but good texture properties such as high springiness, gumminess and chewiness, and has bright russet color and attractive appearance. This new technique could also be applied in the processing of other Fish to provide convenient Fish snack foods which could be stored at room temperature. It is appropriate for both marine and freshwater Fish.

  • The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt Fermented Fish
    International Journal of Food Science and Technology, 2018
    Co-Authors: Yanshun Xu, Qixing Jiang, Lina He, Fang Yang, Bin Wang
    Abstract:

    To accelerate fermentation and improve quality of Fermented Fish, the impact of fermentation at elevated temperature on physicochemical, microbiological and flavour characteristics, as well as biogenic amines (BAs) accumulation of low‐salt Fermented Fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when Fermented at elevated temperature. BAs contents in samples Fermented at 30 °C during later stage were lower than those in the group Fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially Fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favoured the formation of desired volatile flavour compounds. Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low‐salt Fermented Fish.

Yanshun Xu - One of the best experts on this subject based on the ideXlab platform.

  • quality functionality and microbiology of Fermented Fish a review
    Critical Reviews in Food Science and Nutrition, 2020
    Co-Authors: Jinhong Zang, Yanshun Xu, Joe M Regenstein
    Abstract:

    AbstractFermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented Fish are produced and...

  • Effect of commercial starter cultures on the quality characteristics of Fermented Fish-chili paste
    Lwt - Food Science and Technology, 2020
    Co-Authors: Yanshun Xu, Qixing Jiang
    Abstract:

    Abstract The effects of commercial starter cultures on the quality characteristics of Fermented Fish-chili paste were investigated. Five batches of Fish-chili paste were prepared with different starter cultures, namely, SBM-52 (Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus pentosaceus and Pediococcus lactis), PRO-MIX5 (Staphylococcus xylosus, Lactobacillus plantarum and Lactobacillus sakei), WBX-43 (Staphylococcus xylosus and Staphylococcus carnosus), V3 (Lactobacillus plantarum), and CO (spontaneous fermentation) as the control. The results showed that all the starter cultures accelerated the growth of lactic acid bacteria and obviously reduced the Enterobacteriaceae count compared with the CO batch. SBM-52, PRO-MIX5 and V3 quickly reduced the pH, and there was no obvious difference in the protease activities among these five batches (P > 0.05). The SBM-52 batch displayed a significantly higher level of total free amino acids than the control (P

  • Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines and Physicochemical Quality of Low-salt Fermented Fish.
    Journal of Food Protection, 2020
    Co-Authors: Yanshun Xu, Qixing Jiang
    Abstract:

    ABSTRACT: The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt Fermented Fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of Fermented Fish during transport and storage.

  • Aroma profiles of commercial Chinese traditional Fermented Fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression
    International Journal of Food Properties, 2020
    Co-Authors: Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu
    Abstract:

    In this study, the aroma volatile compounds of commercial Chinese traditional Fermented Fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and qua...

  • Preparation of High-Quality Fermented Fish Product.
    Journal of Visualized Experiments, 2019
    Co-Authors: Fang Yang, Yanshun Xu, Qixing Jiang, Yu-duan Diao, Dawei Yu, Peipei Yu, Xiao-bei Zhan
    Abstract:

    This protocol provides a method for preparation of industrialized Fermented Fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating Fish cubes in 6-12% (w/v) salt solution (1:1, Fish cube mass to solution volume); (3) drying Fish cubes to a water content of 50-60% by hot air (40-60 °C) or by vacuum; (4) fermentation involving inoculating Fish cubes with 0.4-1.6% (w/w) S. cerevisiae in flavor solution to Fish cubes and fermenting at 25-35 °C for 6-10 h; (5) sealing Fish cubes in vacuum packages with marinating and fermenting solutions; (6) sterilizing at 115-121 °C for 10-20 min. The sturgeon meat product prepared by this method has delicious taste which is mellow and thick, has various types and large amounts of volatile flavor compounds such as alcohols and esters which could mask musty and unpleasant odor from Fish, has moderate salt content but good texture properties such as high springiness, gumminess and chewiness, and has bright russet color and attractive appearance. This new technique could also be applied in the processing of other Fish to provide convenient Fish snack foods which could be stored at room temperature. It is appropriate for both marine and freshwater Fish.

Somboon Tanasupawat - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and screening of lipolytic bacteria from Thai Fermented Fish
    Sains Malaysiana, 2018
    Co-Authors: Rungsima Daroonpunt, Naoto Tanaka, Masataka Uchino, Somboon Tanasupawat
    Abstract:

    Nine bacterial strains were isolated from Thai Fermented Fish by the standard dilution technique using JCM no. 377 medium. The rod shaped isolate FN2-3 was identified as Virgibacillus dokdonensis while isolates FN2-3 and FN6-6 as V. halodenitrificans, FN1-13 as Corynebacterium variabile, FN1-10 as Oceanobacillus iheyensis and FN3-7 was Bacillus amyloliquefaciens subsp. plantarum. The coccal isolates, FN6-1 and FN6-7 were Staphylococcus saprophyticus subsp. bovis and FN6-8 was S. saprophyticus subsp. saprophyticus, based on their phenotypic characteristics and 16S rRNA gene sequence analyses at a 99.63-100% sequence similarity. Their lipase activity in complex medium (CM), CM medium with 1% (v/v) Tween 20 or CM medium with 1% (v/v) Tween 80 ranged from 1.12 ± 0.03-3.77 ± 0.04 unit/mL, with the highest lipase activity found with V. dokdonensis FN1-8 cultivated with CM with 1% (v/v) Tween 80.

  • gracilibacillus thailandensis sp nov from Fermented Fish pla ra
    International Journal of Systematic and Evolutionary Microbiology, 2010
    Co-Authors: Nitcha Chamroensaksri, Somboon Tanasupawat, Wonnop Visessanguan, Ancharida Akaracharanya, Takuji Kudo, Takashi Itoh
    Abstract:

    A novel strain, designated TP2-8T, was isolated from Fermented Fish (pla-ra) in Thailand. It stained Gram-positive and the cells were aerobic, endospore-forming rods. The strain grew at pH 6–8 (optimum pH 7), 15–55 °C (optimum 37 °C) and 1–22 % (w/v) NaCl (optimum 5–10 %). It contained meso-diaminopimelic in the cell-wall peptidoglycan. MK-7 and cellular fatty acids anteiso-C15 : 0, iso-C15 : 0 and anteiso-C17 : 0 were major components. Polar lipids diphosphatidylglycerol and phosphatidylglycerol and unidentified lipids were detected. The DNA G+C content was 37.6 mol%. Comparison of the 16S rRNA gene sequence of strain TP2-8T with those of other members of the family Bacillaceae indicated that it was a member of the genus Gracilibacillus (94.9–99.2 % sequence similarity) and was closely related to Gracilibacillus saliphilus YIM 91119T (99.2 % similarity), G. lacisalsi BH312T (98.6 %), G. orientalis XH-63T (97.7 %), ‘G. quinghaiensis’ YIM C229 (97.7 %) and G. boraciitolerans T-16XT (97.2 %). Strain TP2-8T showed low DNA–DNA relatedness (≤49 %) to G. saliphilus YIM 91119T, G. lacisalsi DSM 19029T, G. orientalis CCM 7326T, ‘G. quinghaiensis’ DSM 17858 and G. boraciitolerans JCM 21714T. On the basis of the physiological and biochemical characteristics and molecular data presented, strain TP2-8T is proposed to represent a novel species, Gracilibacillus thailandensis sp. nov. (type strain TP2-8T =JCM 15569T =PCU 304T =TISTR 1881T).

  • halobacterium piscisalsi sp nov from Fermented Fish pla ra in thailand
    International Journal of Systematic and Evolutionary Microbiology, 2008
    Co-Authors: Mongkol Yachai, Somboon Tanasupawat, Wonnop Visessanguan, Takashi Itoh, Soottawat Benjakul, Ruud Valyasevi
    Abstract:

    A Gram-negative, motile, rod-shaped, extremely halophilic archaeon, designated strain HPC1-2T, was isolated from pla-ra, a salt-Fermented Fish product of Thailand. Strain HPC1-2T was able to grow at 20–60 °C (optimum at 37–40 °C), at 2.6–5.1 M NaCl (optimum at 3.4–4.3 M NaCl) and at pH 5.0–8.0 (optimum at pH 7.0–7.5). Hypotonic treatment with less than 1.7 M NaCl caused cell lysis. The major polar lipids of the isolate were C20C20 derivatives of phosphatidylglycerol, methylated phosphatidylglycerol phosphate, phosphatidylglycerol sulfate, triglycosyl diether, sulfated triglycosyl diether and sulfated tetraglycosyl diether. The G+C content of the DNA was 65.5 mol%. 16S rRNA gene sequence analysis indicated that the isolate represented a member of the genus Halobacterium in the family Halobacteriaceae. Based on 16S rRNA gene sequence similarity, strain HPC1-2T was related most closely to Halobacterium salinarum DSM 3754T (99.2 %) and Halobacterium jilantaiense JCM 13558T (97.8 %). However, low levels of DNA–DNA relatedness suggested that strain HPC1-2T was genotypically different from these closely related type strains. Strain HPC1-2T could also be differentiated based on physiological and biochemical characteristics. Therefore, strain HPC1-2T is considered to represent a novel species of the genus Halobacterium, for which the name Halobacterium piscisalsi sp. nov. is proposed. The type strain is HPC1-2T (=BCC 24372T=JCM 14661T=PCU 302T).

  • lactobacillus acidipiscis sp nov and weissella thailandensis sp nov isolated from Fermented Fish in thailand
    International Journal of Systematic and Evolutionary Microbiology, 2000
    Co-Authors: Somboon Tanasupawat, Sanae Okada, Osamu Shida, Kazuo Komagata
    Abstract:

    Eleven strains of homofermentative, rod-shaped lactic acid bacteria and five strains of heterofermentative, sphere-shaped lactic acid bacteria were isolated from Fermented Fish (pla-ra and pla-chom) in Thailand. They were identified as new species and named Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., respectively, on the basis of phylogenetic analysis of the 16S rRNA gene sequences, DNA relatedness and phenotypic characteristics. The type strain of L. acidipiscis is FS60-1T (= PCU 207T = NRIC 0300T = HSCC 1411T = JCM 10692T = TISTR 1386T) and the type strain of Weissella thailandensis is FS61-1T (= PCU 210T = NRIC 0298T = HSCC 1412T = JCM 10695T = TISTR 1384T).

  • lactic acid bacteria found in Fermented Fish in thailand
    Journal of General and Applied Microbiology, 1998
    Co-Authors: Somboon Tanasupawat, Sanae Okada, Kazuo Komagata
    Abstract:

    Forty-seven strains of homofermentative rod-shaped and 5 heterofermentative sphere-shaped lactic acid bacteria were isolated from 4 kinds of Fermented Fish (pla-ra, pla-chom, kung-chom, and hoi-dong) in Thailand. These bacteria were separated into four groups by phenotypic and chemotaxonomic characteristics, including fluorometric DNA-DNA hybridization. Five strains (Group I) contained meso-diaminopimelic acid in the cell wall. Four strains were identified as Lactobacillus pentosus, and one strain was L. plantarum. Tested strains of this group produced DL-lactic acid. The rest of the rod-shaped bacteria, 23 strains (Group II) and 19 strains (Group III), lacked meso-diaminopimelic acid in the cell wall and were identified as L. farciminis and Lactobacillus species, respectively. The tested strains of these groups produced L-lactic acid. The amount of cellular fatty acids of C16:0 and C18:1, and the DNA base compositions were significant for differentiating the strains in Groups II and III. Five strains of cocci in chains (Group IV) produced gas from glucose. The tested strains of this group produced D-lactic acid. They were identified as a Leuconostoc species. The distribution of these bacteria in Fermented Fish in Thailand is discussed.

Fang Yang - One of the best experts on this subject based on the ideXlab platform.

  • Aroma profiles of commercial Chinese traditional Fermented Fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression
    International Journal of Food Properties, 2020
    Co-Authors: Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu
    Abstract:

    In this study, the aroma volatile compounds of commercial Chinese traditional Fermented Fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and qua...

  • Preparation of High-Quality Fermented Fish Product.
    Journal of Visualized Experiments, 2019
    Co-Authors: Fang Yang, Yanshun Xu, Qixing Jiang, Yu-duan Diao, Dawei Yu, Peipei Yu, Xiao-bei Zhan
    Abstract:

    This protocol provides a method for preparation of industrialized Fermented Fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating Fish cubes in 6-12% (w/v) salt solution (1:1, Fish cube mass to solution volume); (3) drying Fish cubes to a water content of 50-60% by hot air (40-60 °C) or by vacuum; (4) fermentation involving inoculating Fish cubes with 0.4-1.6% (w/w) S. cerevisiae in flavor solution to Fish cubes and fermenting at 25-35 °C for 6-10 h; (5) sealing Fish cubes in vacuum packages with marinating and fermenting solutions; (6) sterilizing at 115-121 °C for 10-20 min. The sturgeon meat product prepared by this method has delicious taste which is mellow and thick, has various types and large amounts of volatile flavor compounds such as alcohols and esters which could mask musty and unpleasant odor from Fish, has moderate salt content but good texture properties such as high springiness, gumminess and chewiness, and has bright russet color and attractive appearance. This new technique could also be applied in the processing of other Fish to provide convenient Fish snack foods which could be stored at room temperature. It is appropriate for both marine and freshwater Fish.

  • The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt Fermented Fish
    International Journal of Food Science and Technology, 2018
    Co-Authors: Yanshun Xu, Qixing Jiang, Lina He, Fang Yang, Bin Wang
    Abstract:

    To accelerate fermentation and improve quality of Fermented Fish, the impact of fermentation at elevated temperature on physicochemical, microbiological and flavour characteristics, as well as biogenic amines (BAs) accumulation of low‐salt Fermented Fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when Fermented at elevated temperature. BAs contents in samples Fermented at 30 °C during later stage were lower than those in the group Fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially Fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favoured the formation of desired volatile flavour compounds. Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low‐salt Fermented Fish.

  • effect of autochthonous starter cultures on microbiological and physico chemical characteristics of suan yu a traditional chinese low salt Fermented Fish
    Food Control, 2013
    Co-Authors: Qixing Jiang, Xuefeng Zeng, Fang Yang
    Abstract:

    Abstract In this study, three groups of mixed starter cultures (S1: Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31; S2: L. plantarum 145, S. xylosus 135 and S. cerevisiae 22; S3: Pediococcus pentosaceus 220; S. xylosus 135 and S. cerevisiae 22), isolated from Suan yu, were inoculated to produce the traditional Fermented Fish. After 42 days fermentation at 24 °C, Suan yu inoculated with different mixed starter cultures underwent rapid growth of lactic acid bacteria (LAB), declined pH, suppressed increase of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) as well as growth of spoilage bacteria and pathogens. Besides, Suan yu had higher contents of non-protein nitrogen (NPN) and total free amino acids (FAA) compared to the control (P

Xuefeng Zeng - One of the best experts on this subject based on the ideXlab platform.