Analysis of factors related to browning of red sour soup during fermentation

As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to b...

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Autores principales: Liu, Zhiqi, Zhou, Xiaojie, Wen, Ming, Gong, Zhouliang, Lin, Bilian, Zhao, Liangzhong, Wang, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745
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author Liu, Zhiqi
Zhou, Xiaojie
Wen, Ming
Gong, Zhouliang
Lin, Bilian
Zhao, Liangzhong
Wang, Jianrong
author_facet Liu, Zhiqi
Zhou, Xiaojie
Wen, Ming
Gong, Zhouliang
Lin, Bilian
Zhao, Liangzhong
Wang, Jianrong
author_sort Liu, Zhiqi
collection PubMed
description As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to browning during the process of fermentation. Herein, the changes in various factors related to browning from group spontaneous (RSS-SF) and inoculant fermentation (RSS-IF) were determined and analyzed. Firstly, the activity changes of enzymes related to browning indicated that browning of group RSS-SF and RSS-IF during fermentation was not related to enzymatic browning. Secondly, path analysis revealed that the main factors related to non-enzymatic browning of group RSS-SF and RSS-IF were oxidation of polyphenol and degradation of ascorbic acid (Vc). The results of this study not only identifies the main factors associate with browning of RSS, but also provides foundation on how to control the browning of RSS in further study.
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spelling pubmed-100126602023-03-15 Analysis of factors related to browning of red sour soup during fermentation Liu, Zhiqi Zhou, Xiaojie Wen, Ming Gong, Zhouliang Lin, Bilian Zhao, Liangzhong Wang, Jianrong Front Nutr Nutrition As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to browning during the process of fermentation. Herein, the changes in various factors related to browning from group spontaneous (RSS-SF) and inoculant fermentation (RSS-IF) were determined and analyzed. Firstly, the activity changes of enzymes related to browning indicated that browning of group RSS-SF and RSS-IF during fermentation was not related to enzymatic browning. Secondly, path analysis revealed that the main factors related to non-enzymatic browning of group RSS-SF and RSS-IF were oxidation of polyphenol and degradation of ascorbic acid (Vc). The results of this study not only identifies the main factors associate with browning of RSS, but also provides foundation on how to control the browning of RSS in further study. Frontiers Media S.A. 2023-02-28 /pmc/articles/PMC10012660/ /pubmed/36925952 http://dx.doi.org/10.3389/fnut.2023.1092745 Text en Copyright © 2023 Liu, Zhou, Wen, Gong, Lin, Zhao and Wang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Liu, Zhiqi
Zhou, Xiaojie
Wen, Ming
Gong, Zhouliang
Lin, Bilian
Zhao, Liangzhong
Wang, Jianrong
Analysis of factors related to browning of red sour soup during fermentation
title Analysis of factors related to browning of red sour soup during fermentation
title_full Analysis of factors related to browning of red sour soup during fermentation
title_fullStr Analysis of factors related to browning of red sour soup during fermentation
title_full_unstemmed Analysis of factors related to browning of red sour soup during fermentation
title_short Analysis of factors related to browning of red sour soup during fermentation
title_sort analysis of factors related to browning of red sour soup during fermentation
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745
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AT linbilian analysisoffactorsrelatedtobrowningofredsoursoupduringfermentation
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