Bioactivity of soy-based fermented foods: A review.

Background Food sensory science and flavour analysis are key processes in new product development, and is essential in understanding consumers by bridging the gap between product characteristics and consumer perception and acceptance. Scope and approach This article provides a critical review of computer-based approaches to flavour and sensory analysis, including optimal design approaches to sensory experimental designs, and incorporation of nonlinear modelling methods such as artificial neural network into the analysis of results. The advantages and disadvantages of these methods, as well as their statistical background will be discussed. The incorporation of these statistical and mathematical methods into existing analytical processes is briefly covered, along with an overview of available computer software packages. Key findings and conclusions Food flavour and sensory analysis is an information gathering process, and can be divided into two main stages: (1) the design of the experiment; (2) analyses and interpretation of results. The choice of an analytical procedure in sensory and flavour science is crucial in obtaining information correlating food products and consumers. Traditionally, sensory analysis is based on classical experimental designs and linear multivariate analysis techniques. Computer algorithm-based methods such as optimal designs in the design of experiments, and artificial neural network as a non-linear regression method may be used in conjunction with current methods, or adopted to overcome potential shortfalls of existing methods.

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.

Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities.

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation.

Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis

This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography–mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.

Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

The invention discloses fermented sauced bone meal and a preparation method thereof The fermented sauced bone meal is prepared by adopting a way of fermenting after enzymolysis Livestock and poultry bone protein and polysaccharide are degraded by adopting mixed bacteria and composite enzyme, so that bone calcium can be adequately separated, the bone calcium is interacted with amino acid to generate soluble calcium ammonium, the absorption and the utilization on the calcium can be promoted, and the content of soluble protein is increased The developed fermented sauced bone meal is not only rich in nutrients, proteins, collagen polypeptide, amino acid, nucleotide, polysaccharide substances and minerals, but also full and strong in taste, thick in sauce fragrance, durable in fragrance, natural in flavor and easy to carry and store

Fermented sauced bone meal and preparation method thereof

The invention discloses a method for preparing low-salt lotus seed fish sauce. The method comprises the following steps: firstly, steaming fish pieces, drying in air, performing pulping enzymolysis on lotus seeds, mixing the fish pieces with the lotus seeds according to a certain ratio, and performing various multi-strain fermentation steps. By adopting the method for preparing the low-salt lotus seed fish sauce, the unique freshness and fragrance of fish sauce can be maintained, the fishy smell which is hard to accept by people in the fish can be reduced, and the lotus seed starch is effectively utilized in the fermentation process; furthermore the faint scent of the lotus seeds and the functional components such as lotus seed alkali are combined, so that the low-salt lotus seed fish sauce has the advantages of outstanding flavor, heavy smell and rich nutrition.

Method for preparing low-salt lotus seed fish sauce

The invention discloses a production process for lotus seed breaded fish sticks. The process takes low-value freshwater fish as minced fillet raw materials and takes steamed lotus seed powder as a starch raw material; the raw materials are matched with other auxiliary materials to prepare the lotus seed breaded fish sticks; the lotus seed breaded fish sticks not only keep unique umami and nutrition of the breaded fish sticks, but also combine the faint scent of lotus seeds and natural active function components including a lotus seed alkali and the like; the lotus seed breaded fish sticks have the advantages of prominent flavor and abundant nutrition.

Production process for lotus seed breaded fish sticks

The invention discloses a preparation method of pumpkin and meat bone soup paste or powder. The method is characterized by comprising the following steps: adding composite pumpkin juice into meat-bone soup to obtain a mixture I, adding chicken oil and seasonings into the mixture I to obtain a mixture II, performing homogenizing, performing vacuum concentrating on the mixture II at a low temperature, and then performing vacuum freeze drying. By adopting the composite animal bone raw material, the contents of nutrients such as collagen protein, amino acid, and nucleotide in the raw material can be increased, so that the nutrients are relatively complete, the fragrance is thick, and the flavor is rich; by adding the composite pumpkin juice, not only can the flavor taste of the paste be enhanced, but also the nutritional value and the medicinal value of the pumpkin and meat bone soup paste or powder can be integrally improved.

Chen Shigui

Papers

Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

Fermented sauced bone meal and preparation method thereof

Method for preparing low-salt lotus seed fish sauce

Production process for lotus seed breaded fish sticks

Preparation method of pumpkin and meat bone soup paste or powder