Abstract

A two-step rapid fermentation shrimp paste process based on strain enhancement was developed by inoculating functional strains into shrimp paste in two steps. This improved the drawbacks of traditional fermented shrimp paste products, such as their lengthy fermentation times, high salt contents, and unstable fermentation quality. Single factorial and response surface analyses was employed to optimize the two-step fermentation process, and the physicochemical indices, sensory and volatile components of the rapid fermentation products were analyzed and compared with the uninoculated fermented shrimp paste. The results showed that the optimal process parameters for the one-step fermentation with Cladosporium Z3 were 12 d, 21 ℃ and 3% (V/V) inoculum, and the optimal parameters for the two-step fermentation with Enterococcus faecalis X1 were 4 d, 25 ℃ and 4% (V/V) inoculum. Compared with the uninoculated fermented shrimp paste, the two-step fermented shrimp paste samples with starters had higher amino acid nitrogen (AAN) content, more complete protein hydrolysis and lower total volatile base nitrogen (TVB-N) content, while the two-step fermentation method with intensified starters was able to promote the formation of good flavor and the good quality of shrimp paste.