Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining t...Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.展开更多
A host of health problems are associated with consumption of refined sugar. Sauces such as ketchup, mayonnaise... contained higher level of refined sugar. Using behavioural influence techniques it could be possible to...A host of health problems are associated with consumption of refined sugar. Sauces such as ketchup, mayonnaise... contained higher level of refined sugar. Using behavioural influence techniques it could be possible to encourage consumer to reduce their consumption of refine sugar. In this study, the mirror exposure procedure was used in order to decrease students’ sauces consumption in a university cafeteria. A mirror was stand or not in a self-service area with various sauces (mayonnaise, ketchup, mustard). People were unobtrusively observed and noticed which of the sauces was taken by each customer and the number of times the customer pressed on the sauce dispenser in order to obtain one dose of sauce. In the mirror exposure, the observers noted if the customer looked at the mirror when using the sauce dispenser. Results showed a decrease in consumption but only with individuals who look at them when using the sauce-dispensers. In a field setting, it was found that the mirror technique is an efficient method to decrease sauce consumption, and by extension, the consumption of refined sugar. The practical and the theoretical interest of this procedure are discussed.展开更多
基金support from the National Key R&D Program of China (2019YFD0901903)the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207)the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426)
文摘Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.
文摘A host of health problems are associated with consumption of refined sugar. Sauces such as ketchup, mayonnaise... contained higher level of refined sugar. Using behavioural influence techniques it could be possible to encourage consumer to reduce their consumption of refine sugar. In this study, the mirror exposure procedure was used in order to decrease students’ sauces consumption in a university cafeteria. A mirror was stand or not in a self-service area with various sauces (mayonnaise, ketchup, mustard). People were unobtrusively observed and noticed which of the sauces was taken by each customer and the number of times the customer pressed on the sauce dispenser in order to obtain one dose of sauce. In the mirror exposure, the observers noted if the customer looked at the mirror when using the sauce dispenser. Results showed a decrease in consumption but only with individuals who look at them when using the sauce-dispensers. In a field setting, it was found that the mirror technique is an efficient method to decrease sauce consumption, and by extension, the consumption of refined sugar. The practical and the theoretical interest of this procedure are discussed.
