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Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Author(s) -
Yin L.J.,
Jiang S.T.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04631.x
Subject(s) - food science , fermentation , nitrite , mackerel , pediococcus , lactic acid , chemistry , pseudomonas , fermented fish , shrimp , bacteria , biology , fish <actinopterygii> , nitrate , fishery , lactobacillus , genetics , organic chemistry
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.