Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

Abstract

Proteolytic changes in Suanyu, a traditional fermented fish product of China, were determined during 6 weeks of fermentation. The gradual decrease of pH value and aw was detected, accompanied with an increasing trend detected in trichloroacetic acid–soluble C-1: peptides concentration. Protein composition changed throughout the fermentation. A decrease in sarcoplasmic and myofibrillar protein fractions was accompanied by an increase in the insoluble fraction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed most bands of sarcoplasmic, myofibrillar, and insoluble proteins lightened or disappeared due to proteolysis or denaturation. New bands emerged especially in insoluble proteins. Fluctuation of molecular weight distribution of the water-soluble nitrogen in Suanyu was found during fermentation. The highest percentage in Suanyu end-products was observed in the fraction of <0.18 kDa, followed by 0.18–0.5 kDa, 66.02 ± 0.38% and 10.79 ± 0.27%, respectively. Free amino acids analysis showed that nearly all amino acids increased, especially for Asp, Glu, Met, Phe, Leu, Val, and Ile. Overall, intense proteolysis in Suanyu brought numerous of small peptides and free amino acids, which contribute to the taste and flavor of Suanyu.