Effect of fermented rice culture on the microbiological,biochemical and sensory characteristics of low‐salt douchi,a traditional Chinese fermented soybean condiment |
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| Authors: | Huiping Hu Jianxiong Hao Yongqiang Cheng Lijun Yin Yanli Ma Zhenwei Yu Lite Li |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;2. College of Food Engineering, Rizhao Polytechnic, No.16 Yantaibeilu, Rizhao, Shandong 276826, China;3. College of Bio Science and Engineering, Hebei University of Science and Technology, No.70 Yuhuadonglu, Shijiazhuang, Hebei 050018, China |
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| Abstract: | A low‐salt (4% NaCl, w/w) douchi supplemented with different concentration of fermented rice culture (FRC) of 0%, 5%, 10%, 15% and 20% (v/w) was produced, and the effect of FRC on microbiology, biochemistry and sensory quantity was investigated. Results indicated that FRC had a significant effect on low‐salt douchi. Compared with the control (added 0% FRC), in the other treatments, the counts of yeast and lactic acid bacteria increased by about 50%, whereas the moulds decreased by about 30%; the pH reduction was close to 4.7; total acid increased to about 1.300 g per 100 g; reducing sugar maintained a decrease to 21.07 mg per g; amino nitrogen increased to about 0.900 g per 100 g, but not above the control (1.013 g per 100 g). In general terms, total free amino acid contents and three organic acids were higher in low‐salt products than four commercial products. Sensory evaluation of products supplemented with 10% and 15% FRC revealed better overall acceptability compared with other treatments and a commercial product. |
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| Keywords: | Douchi fermented rice culture low‐salt soybean |
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