Characterization of fermented silver carp sausages inoculated with mixed starter culture |
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Authors: | Yongjin Hu Wenshui Xia Changrong Ge |
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Affiliation: | a Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214122, Jiangsu, China b School of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China |
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Abstract: | To improve the characteristics and functionality, and increase the use of fish muscle, three groups mixed starter cultures (group one: Lactobacillus plantarum-15, Staphylococcus xylosus-12 and Pediococcus pentosaceus-ATCC33316 [S-PXP]; group two: Lactobacillus planatrum-15, Staphylococcus xylosus-12 and Lactobacillus casei subs casei-1.001 [S-PXC]; and group three: Staphylococcus xylosus-12, Lactobacillus casei subsp. casei-1.001 and P. pentosaceus-ATCC33316 [S-XCP]) were inoculated in minced silver carp muscle to produce a fermented fish product. During the 48 h fermentation at 30 °C, silver carp muscle inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the increase of thiobarturic acid (TBARS) values, total volatile base nitrogen (TVB-N), trimethylamine (TMA), and the growth of spoilage bacteria and pathogens, and had higher whiteness than the control (without any starter) (P<0.05). The changes in SDS-PAGE indicated extensive hydrolysis of muscle protein occurred during fermentation. This study showed that the mixed starter cultures could substantially improve the flavor, digestibility, and nutritional value of the silver carp muscle. |
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Keywords: | Silver carp Lactic acid bacteria Staphylococcus xylosus Fermented sausage Mixed starter cultures |
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