Ka-pi-plaa fermented using beardless barb fish: physicochemical,microbiological and antioxidant properties as influenced by production processes

Production of Thai fish paste Ka-pi-plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. The physicochemical, microbiological and antioxidant properties were compared after each process, that is autolysis, salting, sun-drying and fermentation. Colour parameters L* decreased while a* and b* increased during production (P < 0.05). The Ka-pi-plaa finished product presented an intense brown colour as shown with the increase in browning intensity (A₄₂₀). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (P < 0.05) indicating the formation of peptides and free amino acids, which were verified by protein patterns. Populations of total, halophilic, proteolytic, lipolytic and lactic acid bacteria (LAB) generally increased. Halophilic bacteria grew rapidly after salting. LAB counts were correlated with the pH change. It was suggested that a few biochemical reactions occurred during production, including protein hydrolysis by microbial and fish proteases, lipid oxidation as presented by the increasing thiobarbituric acid reactive substances value, and Maillard reaction based on the determined precursors and products. Antioxidant activities generally increased during production particularly fermentation, suggesting Ka-pi-plaa possessed 2,2-diphenyl-l-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.     

Chemical, microbiological and sensory changes associated with fish sauce processing

The production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 °C for 57 days. Changes in chemical composition (moisture, protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced good color, aroma and taste.     

Using lactic acid bacteria for developing novel fish food products

Lactic acid bacteria‐induced fermentation of fish was tested with the purpose of developing a novel fish food product with desired meat properties. Three selected lactic acid bacteria strains, isolated from lightly preserved fish products, were inoculated into minced frozen fillet of yellowfin tuna, and changes in fish properties were observed during 52 days of storage at 8 °C. Organoleptic, bacteriological and biochemical studies (pH, histamine, TVB‐N, malonaldehyde) and shelf‐life measurements suggest that Leuconostoc mesenteroides could be considered as a possible starter culture for fish fermentation, but additional experiments should be performed. © 2000 Society of Chemical Industry     

Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus)

Tissue degradation in anchovy was studied during storage under different conditions. Belly bursting seems to be caused by leakage of proteolytic enzymes from the pyloric caeca and intestine to the ventral muscle. These proteases have optimum pH in the alkaline range and they are very active in the neutral range. At pH 6.5, which is the post mortem pH of the tissue, the basic proteases play an important role in the degradation of myofibrillar protein and in the solubilization of connective tissue. The rate of tissue degradation during storage was considerably reduced if the fish was chilled by refrigerated or iced sea water to about 0°C, and the pH of the medium was reduced to 5 by addition of lactic or acetic acid.     

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

A bioactive film composed of agar, incorporating green tea extract and probiotic strains (Lactobacillus paracasei L26 and Bifidobacterium lactis B94) was applied on hake fillets in order to evaluate the effect of the films during 15 days of storage. Hake was previously inoculated with Shewanella putrefaciens and Photobacterium phosphoreum (10³–10⁴ CFU/g) to simulate a spoilage process. The green tea and/or probiotic film provoked a reduction, particularly of H₂S-producing bacteria counts and total viable bacteria throughout the storage period. The probiotic strains added to the film could pass to the fish producing an increment of lactic acid bacterial counts, even in the presence of green tea extract. The effect of the films also caused a decrease in the indexes of fish quality (total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and pH). The total viable counts, H₂S-producing microorganisms and TVB-N were maintained below the limits of acceptability during 15 days for the fillet covered with the green tea + probiotic film, compared to the rest of the samples. Films with green tea and probiotic were able to extend shelf-life of hake at least for a week and increase the beneficial lactic acid bacteria in fish.     

Physicochemical and Microbiological Changes Associated with Bakasang Processing—A Traditional Indonesian Fermented Fish Sauce

The production of ‘Bakasang’, an Indonesian fermented fish sauce, was replicated in the laboratory in order to study the physicochemical and microbiological changes associated with the process. Bakasang samples were produced by incubating mixtures of small sardine ( Engraulis japonicus ) at different concentrations of sodium chloride and glucose at 37°C for 40 days. Changes in pH, total soluble nitrogen, total free amino nitrogen, amino acid composition and total plate counts were observed. The isolation and identification of microflora were also performed. In general, the pH decreased throughout the incubation period, irrespective of NaCl and glucose concentrations. Increases in the amounts of total soluble nitrogen and total free amino nitrogen were noticed during the 40 days of fermentation. The amino acids, glutamic acid, alanine, isoleucine, and lysine were prominent at the end of the process. The total plate count increased during the first 10 days and then decreased gradually for both total microbial population and lactic acid bacteria population. Micrococcus , Streptococcus and Pediococcus spp were predominantly present during Bakasang fermentation.     

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (10⁸ cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.     

Development of fermented instant Chinese noodle using Lactobacillus plantarum

A new-type of instant Chinese noodle was developed with the application of lactic acid fermentation by lactobacilli. Since the pH value of the noodle sheets is alkaline with kansui (around 8.5), alkaline tolerance is required for the lactobacilli to ferment noodle sheets. The screening of the lactobacilli strains suitable for the fermentation was conducted using 46 strains from 12 species (including subspecies) of lactobacilli. Several strains of Lactobacillus pentosus and Lactobacillus plantarum were found to be fermenters. Among these, L. plantarum NRIC 0380, that showed the highest fermentation rate and favorable modification of noodle, was selected as the best strain, and was employed for the pilot scale manufacture of instant Chinese noodle. During fermentation, L. plantarum NRIC 0380 produced lactic acid to about 11 g/kg noodle sheet after 24 h with a concomitant pH decrease from an initial of about 7.9 down to 3.9. Sensory test after rehydration with boiled water revealed that the fermented instant Chinese noodle sheets at pH 7.5 had increased hardness, elasticity and light sour taste.     

Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products

The effect of a controlled lactic fermentation on textural and ultrastructural properties of salmon fillets was evaluated. When compared with a non‐inoculated cured sample, fermented salmon had unique textural properties since it exhibited significantly higher force (p < 0.05) and work (p < 0.001) values in a penetration test on two sampling days but a consistently lower hardness (p < 0.05) in a Texture Profile Analysis (TPA) rheological test. Study of the myofibrillar ultrastructure showed that basic structures were drastically damaged during processing and storage of fermented and cured salmon. Nevertheless, Z‐lines were better preserved in fermented samples. It is suggested that the slight protective effect of lactic fermentation with the starter L sake may be the consequence of a lower pH, by putatively inhibiting neutral or alkaline proteolytic enzymes. © 2000 Society of Chemical Industry     

发酵生产鱼酱油过程中生化特性研究

对鱿鱼加工过程中副产物进行回收利用,不仅提高鱿鱼的经济价值,还可以减少副产物引起的环境污染。本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。结果表明,发酵过程中总氮、氮转化率、氨基态氮和T-VBN不断增加,而pH值、总酸和蛋白酶活在发酵的不同阶段呈现不同的变化趋势,并且获得的鱼酱油风味鲜美,没有任何不良风味。     

Biogenic amines in cold-smoked fish fermented with lactic acid bacteria

 It has been proved in previous studies that fish can be fermented by lactic acid bacteria (LAB). Added glucose must be at concentrations of almost 1% to reduce the pH to <5.3, a level which corresponds to the safe pH values for meat products. Because some LAB and some contaminating microbes form biogenic amines, this study was conducted to examine the possible formation of biogenic amines during the fish fermentation process. Other parameters under study were sensory quality, pH value, titrated acid content, weight loss, a _w value, redox potential and microbiological counts. Three groups of fish (rainbow trout) with three different LAB inocula and a group without any inoculum were made. The fermentation of the products made with LAB succeeded. The products were sensorially accepted, the inoculated LAB grew to >8 log cfu/g, the pH reduced to 5.0–5.3 and a _w to 0.927 and the pseudomonads, the predominant flora of fish raw material, disappeared. The fish raw material and the products contained low amounts of biogenic amines with one exception: cadaverine, histamine and tyramine increased in all product groups in one experimental series (II) out of three. The highest concentrations of these amines were in the control products without any LAB inoculation. The LAB used and the contaminants isolated from the products were unable to produce cadaverine, histamine or tyramine. The appearance of these amines could therefore be caused by the non-isolated contaminants of fish raw material. Received: 18 June 1999     

Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

Thai fermented fish products were screened for lactic acid bacteria capable of inhibitingListeriasp. (Listeria innocua). Of 4150 assumed lactic acid bacteria colonies from MRS agar plates that were screened by an agar-overlay method 58 (1.4%) were positive. Forty four of these strains were further characterized and 43 strains were inhibitory againstListeria monocytogenes. The strains were inhibitory to other Gram-positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited bothVibrio choleraeandVibrio parahaemolyticusand 37 were inhibitory to a mesophilic fish spoilage bacterium (anAeromonassp.). Inhibition of Gram-negative bacteria was attributed to production of lactic acid. Most strains were identified asLactobacillusspp., and all grew well at ambient temperatures (25–37°C) and tolerated up to 6.5% NaCl. Glucose was fermented rapidly in laboratory media whereas pH decreased only very slowly in fish juice supplemented with 4% glucose and 3.5% NaCl or in a rice–fish mixture. Only four of 44 isolates could degrade and ferment complex carbohydrates such as rice, potatoes and maize starch. This indicates that other types of bacteria may be responsible for the rapid spontaneous fermentation of the products or that other yet-unknown factors ensure rapid fermentation. Overall anti-listerial lactic acid bacteria do occur in fermented fish products and the antibacterial activity against pathogenic bacteria indicates that they may be important in product safety.     

Effect of storage temperatures and time on shelf‐life of sliced and modified atmosphere packaged Pastırma,a dried meat product,produced from beef

The effects of modified atmosphere on some physical, chemical and microbiological properties of sliced past?rma made from beef Longissimus dorsi muscle were investigated. Sliced‐past?rma samples (moisture 43.65 ± 0.15%, pH 5.71 ± 0.02) were stored in modified atmosphere packages (50% N₂ + 50% CO₂) at 4 and 10 °C for 150 days. The storage period had a significant effect (p < 0.01) on moisture, pH, thiobarbituric acid reactive substances, free fatty acid, non‐protein nitrogen, water‐soluble nitrogen, colour values and total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts. The storage temperatures (4 and 10 °C) also had a significant effect (p < 0.01) on moisture, pH, thiobarbituric acid reactive subctances, free fatty acid, water soluble nitrogen, a* values, total aerobic bacteria lactic acid bacteria, and Micrococcus/Staphylococcus counts. It was determined that the storage period × the storage temperature interactions had a significant (p < 0.01) effect on the values of pH, a* and the counts of total aerobic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus. It was also observed that the yeast and mold count was the highest in the first storage period and decreased throughout storage. Enterobacteriaceae count was also below the detectable level (<2.00 cfu g^?1) throughout the storage period. Copyright © 2005 Society of Chemical Industry     

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

The objective of this study was to investigate the effect of mixed kojis on essential indices of fish sauce. Fish sauce inoculated with mixed kojis (FSB, Aspergillus oryzae koji:Aspergillus niger koji = 3:1) and A. oryzae koji (FSA, control) was prepared. At the end of fermentation, the content of amino nitrogen, total soluble nitrogen, Free amino acid (FAA) and glutamic acid in FSB increased by 7.50%, 7.84%, 9.80% and 28.43% compared to FSA, due to higher acid protease activity in mixed kojis. Moreover, flavour groups including phenols, ketones and nitrogen‐containing compounds in FSB were also improved. According to the results of sensory evaluation, FSB showed higher intensity of umami and caramel attributes, lower intensity of ammonia and sour attributes. All the results suggested that the usage of mixed kojis to produce fish sauce was an effective method that can accelerate the fermentation process and improve the flavour of fish sauce made with freshwater fish by‐products.     

Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage

ABSTRACT During 72 h fermentation at 37 °C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p < 0.05). When the mackerel mince was processed into Chinese style sausage with 4% sucrose, no significant changes in pH, growth of LAB, Aerobic Plate Count, and Pseudomonas of the fermented mackerel sausage with Pediococcus pentosaceus strains L and S were obtained (p > 0.05) during 3 wk storage at 4 °C, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during processing and fermentation, and was minimally detected after 72 h fermentation. Suppression of VBN and psychrophilic microflora, and lowering residual nitrite suggest the potential of using these 2 strains in the fermented fish products.     

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP-related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H₂S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW-treated puffer fish packaged in 60%CO₂/5%O₂/35%N₂ atmosphere than that in air package and vacuum package with/without WAEW-treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB-N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1-octen-3-ol, 1-penten-3-ol, hexanal, heptanal, nonanal, decanal, (E)-2-octenal, and 2,3-butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.     

静磁场对发酵鱼露工艺的影响

为探究鱼露酿造的新工艺,以淡水鱼下脚料为原料,粉碎成鱼糜与80 g/L盐、沪酿3.042米曲霉制成的酱油曲混合后,在静磁场环境下培养发酵生产鱼露.在不同静磁场环境下40℃发酵30 d,通过测定鱼露发酵过程中氨基态氮、总氮、挥发性盐基氮、无盐固形物、总酸、pH值和非酶褐变的变化,分析静磁场环境对鱼露发酵工艺及其品质的影响...     

Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low‐salt fish sauce with better flavour.     

接种植物乳杆菌和蔗糖添加量对发酵香肠品质特性的影响

研究接种植物乳杆菌6003和蔗糖添加量（0.4%和1.5%）对发酵香肠品质的影响。结果表明：接种植物乳杆菌6003,可加速发酵过程中pH值的降低;发酵香肠的硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARs）值和总挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量显著降低（P＜0.05）;发酵香肠菌落总数和乳酸菌数在发酵过程中迅速增加（P＜0.05）,在贮藏期间显著减少后趋于平稳,且菌落总数和乳酸菌数显著高于自然发酵香肠（P＜0.05）;此外,接种后的发酵香肠具有更高的硬度及总体可接受度评分,颜色无显著变化。发酵后,随着贮藏时间的延长,各组发酵香肠的pH值和可滴定酸度无显著变化,黏聚性、亮度值、红度值和水分活度显著降低,黄度值、TBARs值、TVB-N含量、硬度、咀嚼度和胶着度显著升高;不同添加量蔗糖对发酵香肠相关参数的影响较小。因此,选择蔗糖添加量0.4%和植物乳杆菌6003接种量7（lg（CFU/g））的方法生产发酵香肠较为适宜。     

Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics

Growth, activity and mean doubling time (T_d) of five Bifidobacterium species in the presence of four types of prebiotics, and concentrations of acetic and lactic acids were determinted during fermentation and after 4 weeks of refrigerated storage. The T_d was lowest for B. animalis with raftilose and inulin. Retention of viability of bifidobacteria was greatest with hi‐amylose corn starch (hi‐maize). The average pH of skim milk at the end of 4 wks storage averaged 4.34 (for B. animalis with raftilose) to 4.07 (for B. longum with inulin). The highest levels of acetic acid and lactic acid were produced by B. pseudolongum with lactulose and B. infantis with lactulose, respectively.