Exploring correlations between soy sauce components and the formation of thermal contaminants during low-salt solid-state fermentation
Copyright © 2024 Elsevier Ltd. All rights reserved..
Soy sauce is a traditional seasoning in Asia and provides a unique flavor to food. However, some harmful Maillard reaction products (MRPs) were inevitably formed during the manufacturing process. Fermentation is a critical step of soy sauce manufacturing and has a significant impact on MRPs formation. Therefore, this study investigated the formation of some characteristic MRPs (e.g., furan, carboxymethyl lysine (CML), 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds) and their correlation with major quality indicators (e.g., free amino acids, reducing sugar, total acid, ammonia nitrogen, total nitrogen, non-salt soluble solids) in low-salt solid-state fermentation soy sauce (LSFSS). The result showed that the levels of furan, CML, and 5-HMF continue to increase during the fermentation process, reaching a maximum after sterilization. Further testing using Person correlation showed that the formation of furan, CML, and 5-HMF in LSFSS was positively correlated with glucose, fructose, α-dicarbonyl compounds, and most of the amino acids, while it was negatively correlated with sucrose and methionine. Among them, the contribution of lysine, valine, isoleucine, leucine, and arginine to furan formation has rarely been reported. Our results provide a good theoretical basis for the control of MRPs during LSFSS fermentation.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:182 |
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| Enthalten in: |
Food research international (Ottawa, Ont.) - 182(2024) vom: 22. März, Seite 114113 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Li, Feng [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Completed 25.03.2024 Date Revised 25.03.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodres.2024.114113 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Soy sauce is a traditional seasoning in Asia and provides a unique flavor to food. However, some harmful Maillard reaction products (MRPs) were inevitably formed during the manufacturing process. Fermentation is a critical step of soy sauce manufacturing and has a significant impact on MRPs formation. Therefore, this study investigated the formation of some characteristic MRPs (e.g., furan, carboxymethyl lysine (CML), 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds) and their correlation with major quality indicators (e.g., free amino acids, reducing sugar, total acid, ammonia nitrogen, total nitrogen, non-salt soluble solids) in low-salt solid-state fermentation soy sauce (LSFSS). The result showed that the levels of furan, CML, and 5-HMF continue to increase during the fermentation process, reaching a maximum after sterilization. Further testing using Person correlation showed that the formation of furan, CML, and 5-HMF in LSFSS was positively correlated with glucose, fructose, α-dicarbonyl compounds, and most of the amino acids, while it was negatively correlated with sucrose and methionine. Among them, the contribution of lysine, valine, isoleucine, leucine, and arginine to furan formation has rarely been reported. Our results provide a good theoretical basis for the control of MRPs during LSFSS fermentation | ||
| 650 | 4 | |a Journal Article | |
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| 700 | 1 | |a Liao, Hongxia |e verfasserin |4 aut | |
| 700 | 1 | |a Long, You |e verfasserin |4 aut | |
| 700 | 1 | |a Yu, Qiang |e verfasserin |4 aut | |
| 700 | 1 | |a Xie, Jianhua |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Yi |e verfasserin |4 aut | |
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