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Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
Author(s) -
Yin LJ,
Pan CL,
Jiang ST
Publication year - 2002
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.1365-2621.2002.tb10677.x
Subject(s) - lactococcus lactis , food science , fermentation , lactic acid , lactobacillus plantarum , lactobacillus helveticus , mackerel , chemistry , lactobacillus , bacteria , biology , fishery , genetics , fish <actinopterygii>
To improve the functionality and quality of seafood, mackerel minces were fermented with lactic acid bacteria (LAB) ∼ Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, or their combination at 37 °C. Rapid growth of LAB, decline in pH, suppress of main microflora, increases in whiteness, Hunter L, nonproteinous nitrogen, sensory quality, and free amino acids related to taste were observed. However, VBN of samples fermented with LAB were still d ≤ 25 mg/100g after 36 h fermentation. SDS‐PAGE indicated the obvious degradation of water‐ and salt‐soluble muscle proteins after 12 h fermentation. Animal test demonstrated the LAB‐fermented mince has the functionality on reduction of blood pressure, glucose, and total cholesterol of SHR.