Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions

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dc.authoridKUNILI, Ibrahim Ender/0000-0003-2830-6979
dc.authoridOrmanci, Hasan Basri/0000-0003-3136-9196
dc.authoridDinc, Selin Ozge/0000-0003-1597-1929
dc.contributor.authorDinc, Selin Ozge
dc.contributor.authorColakoglu, Fatma
dc.contributor.authorKunili, Ibrahim Ender
dc.contributor.authorOrmanci, Hasan Basri
dc.date.accessioned2025-01-27T20:41:18Z
dc.date.available2025-01-27T20:41:18Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiae RC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, and relationship between, non-volatile and volatile compounds responsible for taste and aroma were determined in fish sauce samples. Regarding non-volatiles, the results showed that free amino acids and organic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fatty acids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plantarum supported the presence of acidic compounds (1413.31 ng mL(-1)), while S. cerevisiae supported the presence of alcoholic compounds at high levels (3891.56 ng mL(-1)). Significant correlations between components proved the accuracy of analytical and sensory analyses and demonstrated the reliability of multi-replicate statistical interactions. The results indicated that inoculation with starter cultures changed the taste and aroma in favour of the strains.
dc.description.sponsorshipCanakkale Onsekiz Mart University; Scientific Research Coordination Unit [FBA-2022-3846]
dc.description.sponsorshipThe authors would like to thank the Canakkale Onsekiz Mart University, The Scientific Research Coordination Unit, for financial support (Project Number: FBA-2022-3846). This study was produced from the PhD thesis of the first author. We would like to thank to Bilal Agirman and Yonca Karagul Yuceer due to their support.
dc.identifier.doi10.1111/ijfs.17392
dc.identifier.endpage6490
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85200034250
dc.identifier.scopusqualityQ1
dc.identifier.startpage6473
dc.identifier.urihttps://doi.org/10.1111/ijfs.17392
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24098
dc.identifier.volume59
dc.identifier.wosWOS:001282800600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAllochthonous starter culture
dc.subjectdescriptive sensory analysis
dc.subjectfish sauce
dc.subjectLactiplantibacillus plantarum XL23
dc.subjectSaccharomyces cerevisiae RC212
dc.subjectvolatile compounds
dc.titleProfiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
dc.typeArticle

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