Improvement of Corn Fermented Sauce Powder on the Quality and Flavor of Plant-Based Meat Analogues
As a flavoring base with freshening effect,corn fermented sauce powder is produced via the fermented of corn by specific strains.In order to explore the improvement of corn fermented sauce powder on the quality and flavor of plant-based meat analogues,the effects of the addition of corn fermented sauce powder and monosodium glutamate on the properties of products were compared by sensory,texture,color as well as electronic nose,high performance liquid chromatography(HPLC)and gas chromatography mass spectrometry(GC-MS)analysis.The results showed that there was no significant difference in sensory score and chromaticity between the two groups,while the values of textural parameters of plant-based meat analogues in the monosodium glutamate group was higher than those in the corn fermented sauce powder group.A total of 31 volatile compounds were identified in GC-MS analysis,and the contents of different flavor compounds in plant-based meat analogues of the corn fermented sauce powder group were significantly higher compared to those in the monosodium glutamate group.The content of aldehydes in both groups was the highest among all flavor compounds,while the aldehyde content in plant-based analogues in the corn fermented sauce powder group(1776.2 ng/g)was 5％higher than that in control.Compared with the addition of monosodium glutamate,adding corn fermented sauce powder could significantly increase the contents of acid compounds and some pyrazine compounds(such as pyrazine,2-methylpyrazine,2-ethyl-3,6-dimethylpyrazine)in plant-based meat analogues.In addition,the HPLC analysis showed that the levels of some umami and sweet amino acids in samples treated with corn fermented sauce powder were higher than those treated with monosodium glutamate.Therefore,corn fermented sauce powder has unique flavor characteristics and may replace monosodium glutamate to improve the flavor of different food.The findings of our study could provide a theoretical support for the flavor study of corn fermented sauce powder and its further application in other condiments.
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