ArticleFoods (Basel, Switzerland)2023
Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Impact of Glycosylated Fish Gelatin Emulsion Gels on the Gel Properties and Structural Characteristics of Surimi Gels.Foods (Basel, Switzerland) · 2026Article
- Optimization of Anchovy-Threadfin Bream Composite Surimi: I-Optimal Mixture Design for Sensory Enhancement and Impact Assessment of Three Exogenous Proteins.Foods (Basel, Switzerland) · 2026Article
- A centralized database for the genus Monascus: biology, metabolites, and metabolic regulation strategies.Fungal biology and biotechnology · 2026Article
- Technological Optimization of FermentedFoods (Basel, Switzerland) · 2026Article
- Influence of InoculatingFoods (Basel, Switzerland) · 2025Article
- Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion ofFoods (Basel, Switzerland) · 2024Article
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6 authors.
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Abstract
In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and electronic nose techniques were used to investigate the changes in the quality, microbial diversity, and volatile flavor compounds of Monascus-fermented hairtail surimi (MFHS) during fermentation. The results showed that the total volatile basic nitrogen (TVB-N) index of hairtail surimi fermented by Monascus for 0-5 h met the requirements of the national standard. Among them, the 1 h group showed the best gel quality, which detected a total of 138 volatile substances, including 20 alcohols, 7 aldehydes, 12 olefins, 4 phenols, 12 alkanes, 8 ketones, 15 esters, 6 acids, 16 benzenes, 4 ethers, and 8 amines, as well as 26 other compounds. In addition, the dominant fungal microorganisms in the fermentation process of MFHS were identified, and a Spearman correlation analysis showed that 16 fungal microorganisms were significantly correlated with the decrease in fishy odor substances in the fermented fish and that 8 fungal microorganisms were significantly correlated with the increase in aromatic substances after fermentation. In short, Monascus fermentation can eliminate and reduce the fishy odor substances in hairtail fish, increase and improve the aromatic flavor, and improve the quality of hairtail surimi gel. These findings are helpful for revealing the mechanism of the quality formation of fermented surimi and provide guidance for the screening of starter culture in the future.
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