Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

Food Chemistry: X

Wenxuan Chen¹  Xuxia Zhou²  Jun Hu³  Dandan Zhao³ 

[1] Corresponding authors.;College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;

关键词: Squid;    Sensory characteristics;    Microorganims;    Relationship;    Microbial metabolism;    Staphylococcus;   

DOI  :  

来源: DOAJ

【 摘 要 】

The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next-generation sequencing and molecular sensory analysis. The most abundant genera in dry-cured squid were Staphylococcus and Acinetobacter, with relative abundance of 17.95% and 8.81%, respectively. Among the 44 volatile compounds identified, 11 had a relative odour activity value ≥ 1, including α-dicarbonyls, aldehydes, alcohols, sulphur compounds and trimethylamine. The concentrations of volatile and non-volatile compounds in squid samples increased greatly during the process. A significant correlation (P < 0.05) was observed between the main genera and sensory indicator compounds. Staphylococcus, as the dominant genus, was responsible for flavour formation in dry-cured squid. This study provides new evidence that microbial metabolism has an important effect on flavour development in dry-cured squid.

【 授权许可】

Unknown