Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel |
| |
| Authors: | Li-Jung Yin Ya-Lin Tong Shann-Tzong Jiang |
| |
| Affiliation: | Author Yin is with Dept. of Food Science, China College of Marine Technology and Commerce, Taipei, Taiwan, ROC.;Author Tong is with Natl. Taiwan Ocean Univ., Keelung, Taiwan, ROC.;Author Jiang is with Dept. of Food and Nutrition, Providence Univ., 200 Chung-chi Rd., Shalu, Taichung County, Taiwan 433 and Dept. of Food Science, Natl. Taiwan Ocean Univ., Keelung, Taiwan 202, ROC. Direct inquiries to author Jiang (E-mail: ). |
| |
| Abstract: | ABSTRACT: To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae , and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus , and Pseudomonas , occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved. |
| |
| Keywords: | lactic acid bacteria fermentation mackerel hydrolysate proteases proteolysis |
|
|
