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

Zhiqi Liu; Xiaojie Zhou; Ming Wen; Zhouliang Gong; Bilian Lin; Liangzhong Zhao; Jianrong Wang

doi:10.3389/fnut.2023.1092745

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

Front Nutr. 2023 Feb 28:10:1092745. doi: 10.3389/fnut.2023.1092745. eCollection 2023.

Authors

Zhiqi Liu^{1

2}, Xiaojie Zhou^{1

2}, Ming Wen^{1

2}, Zhouliang Gong^{1

2}, Bilian Lin^{1

2}, Liangzhong Zhao^{1

2}, Jianrong Wang^{1

2

3}

Affiliations

¹ College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.
² Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China.
³ Shenzhen Raink Ecology & Environment Co., Ltd., Shenzhen, China.

Abstract

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.

Keywords: fermentation; non-enzymatic browning; path analysis; polyphenol; red sour soup.