Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions

Dinç S. Ö., Çolakoğlu F., Künili İ. E., Ormancı H. B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, no.59, pp.6473-6490, 2024 (SCI-Expanded)

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1111/ijfs.17392
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.6473-6490
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

In this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiaeRC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, andrelationship between, non-volatile and volatile compounds responsible for taste and aroma were deter-mined in fish sauce samples. Regarding non-volatiles, the results showed that free amino acids andorganic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fattyacids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plan-tarum supported the presence of acidic compounds (1413.31 ng mL1), while S. cerevisiae supported thepresence of alcoholic compounds at high levels (3891.56 ng mL1 ). Significant correlations between com-ponents proved the accuracy of analytical and sensory analyses and demonstrated the reliability ofmulti-replicate statistical interactions. The results indicated that inoculation with starter cultures changedthe taste and aroma in favour of the strains