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Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus: microbiological,biochemical, structural,textural and sensory properties |
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| Authors: | Guanmian Wei Keyu Wang Yaowei Liu Joe M Regenstein Xiaoming Liu Peng Zhou |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122 China
Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122 China;2. Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122 China Department of Food Science, Cornell University, Ithaca, NY, 14853-7201 USA;3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122 China |
| Abstract: | The effect of reducing salt on the microflora, enzymatic activity and structural, textural and sensory properties of Yunnan oil furu was studied. Oil furu with different salt content, including 11 (control), 9%, 7% and 5%, were prepared. The results showed that lower salt increased fungus and lactic acid bacteria growth, yielding a tastier product. In addition, pathogenic bacterium such as Staphylococcus aureus and Salmonella were not detected in Yunnan oil furu during low-salt solid-state fermentation, and the Escherichia coli was <3 MPN g?1. Enzymatic activity decreased slower in low-salt fermented products, leading to more protein hydrolysis. Consequently, the free amino acids and free fatty acids increased significantly. Reduced salt also improved the structural, textural and sensory properties, such as giving a more consistent structure, better spreadability and a better sensory evaluation. |
| Keywords: | Fermented soybeans low-salt solid-state fermentation soy curd soybeans Yunnan oil furu |