Akademik Veri Yönetim Sistemi
Food Research International, cilt.230, 2026 (SCI-Expanded, Scopus)
To increase the added value of Andrias davidianus livers, differences in pH, antioxidant activities, rheological properties, texture, free amino acids, free fatty acids, and flavor profiles of giant salamander (Andrias davidianus) liver pastes (GSLP) fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixture (1:1) were compared. The results revealed that fermentation significantly decreased the pH and apparent viscosity of GSLP, while their antioxidant activities and the relative proportions of essential amino acids, monounsaturated fatty acids, and polyunsaturated fatty acids were significantly increased (P < 0.05). Compared with those of CK (natural fermentation), the hardness, chewiness, adhesiveness, storage modulus (G′), and loss modulus (G′′) of the fermented GSLP were greater. The results of the E-nose and E-tongue tests revealed that both the odor and taste of the GSLP varied before and after fermentation. The cumulative percentages determined via principal component analysis were 84.27% (E-nose) and 87.12% (E-tongue), respectively. A total of 48 volatile substances were identified via HS-GC-IMS, with aldehydes (10.6–26.48%) and alcohols (26.92–52.24%) as the dominant contributors. Fermentation increased the levels of aldehydes and esters while decreasing those of alcohols. Untargeted metabolomic analysis identified 1019 metabolites, including 325 amino acids and their metabolites (18.17–31.13%), 43 alcohols and amines (1.39–3.35%), and 52 glycerophospholipids (3.57–5.97%). Inoculated fermentation reshaped the microbial community structure by increasing the abundances of Lactobacillus, Pediococcus, and Lactiplantibacillus. Correlation analysis revealed that Lactobacillus was strongly positively associated with 2-butanone, ethyl propanoate, benzaldehyde, alcohol (1-butanol, isopentyl alcohol), and acid (2-methylbutyric acid, 3-methylbutanoic acid, and acetic acid), whereas ureidosuccinic acid was negatively associated with Limosilactobacillus and Pediococcus (P < 0.05). Overall, Lactobacillus plantarum fermentation resulted in greater improvements in the quality attributes of the GSLP. These findings may shed light on the value-added development of fermented giant salamander liver products in the future.