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Using lactic acid bacteria for developing novel fish food products
Author(s) -
Glatman Larisa,
Drabkin Vladimir,
Gelman Alexander
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200002)80:3<375::aid-jsfa539>3.0.co;2-s
Subject(s) - leuconostoc mesenteroides , food science , lactic acid , fish fillet , starter , fermentation , bacteria , organoleptic , shelf life , yellowfin tuna , fermented fish , fish products , biology , fermentation starter , chemistry , lactic acid fermentation , fish <actinopterygii> , tuna , fishery , genetics
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